Maple RHUBARB CRISP
PREP TIME: 10 mins
TOTAL TIME: 55 mins
5 cups (1.25 l) rhubarb, cut into 1-inch (2.5 cm) pieces
1/4 tsp (1.25 ml) salt
3/4 cup (175 ml) Fulton's Organic Maple Syrup
3 Tbsp (45 ml) flour
FOR THE TOPPING:
1/4 cup (60 ml) raisins, optional
1 1/2 cups (375ml) rolled oats
1/3 cup (80 ml) Fulton's Organic Maple Syrup
1/2 tsp (2.5 ml) cinnamon
1 Tbsp (15ml) butter
1. Lightly grease an 8x8 inch (20x20cm) baking dish. Place rhubarb in baking dish.
2. Mix maple syrup, flour and salt in small mixing bowl. Pour over rhubarb.
3. In a small bowl, mix oats, maple syrup, cinnamon and raisins. Mix 1/2 of the topping mixture into the rhubarb in the pan.
4. Spread remainder of topping mix over the whole thing and dot with butter. Bake at 350F (180C) for 35-45 minutes or until rhubarb is soft when tested with a fork.
Serve warm with ice cream, whipped cream or yogurt sauce (recipe below).
MAPLE YOGURT SAUCE FOR FRUIT CRISPS.
Combine 1/2 cup (125ml) plain yogurt with 1Tbsp (15ml) Fulton's Organic Maple Syrup. Drizzle over individual servings of fruit crisp. Garnish with 1Tbsp (15ml) lemon juice and some lemon zest or fresh strawberries.