Maple Rhubarb Crisp
8-10 stalks of rhubarb, chopped into ½-1” pieces
¼ cup pure Vermont maple syrup, preferably Grade B
1 tablespoon lemon juice
1/3 cup old-fashioned rolled oats
½ cup chopped nuts, optional (almonds, pecans, or walnuts are all good choices)
6 tablespoons granulated maple sugar (if unavailable, substitute light brown sugar)
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into pieces and chilled, plus more for buttering dish
Pinch of salt
Preheat oven to 350°F. Combine rhubarb, maple syrup and lime juice in a bowl and pour into a buttered 8” square or 9” round baking dish.
Combine rolled oats, nuts, maple sugar, cinnamon, and salt in a bowl. Add the butter and combine ingredients into a crumbly mixture of pea-sized pieces. Sprinkle the topping over the rhubarb mixture in an even layer.
Bake for 30 to 40 minutes, until the rhubarb has cooked and the crisp topping is browned.
Serve with vanilla ice cream, whipped cream, or Greek yogurt and enjoy!