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Author Notes: Few things signal the beginning of summer for me as strongly as rhubarb crisp. As a kid growing up on the Canadian prairies I totally took for granted my mom's repertoire of what are now the hip and trendy dishes in the food scene. Knowing a crisp recipe by heart was simply a necessity then because rhubarb grew like weeds! Now I beg my mom to bring me her garden's bounty. Today she dropped off a bunch of asparagus and RHUBARB! I've adjusted the her traditional crisp recipe just slightly to include maple syrup and ginger in the filling (rather than the traditional white sugar). The black sesame seeds in the topping are also an optional addition, but they provide a neat look, and a great texture. —sarah_in_regina
- 6 cups chopped fresh rhubarb (or frozen could work too)
- 1/2 cup maple syrup
- 1/4 cup flour (of your choice, but I used all-purpose)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dry ginger
- 1 cup large flake oats
- 1/2 cup brown sugar
- 1/2 cup flour (of your choice, but I used all-purpose)
- 1/2 cup melted butter
- 2 tablespoons black sesame seeds
- For the filling: In large bowl, toss rhubarb, with maple syrup. Add flour, cinnamon, and ginger. Transfer to lightly greased 8-inch square baking pan (I used corning ware passed down from my mum-in-law).
- For topping: Toss together oats, sugar, flour and sesame seeds. Drizzle in butter. Mix well. Sprinkle over rhubarb mixture.
- Bake in preheated 375F oven until golden brown, about 30 minutes. Delicious with vanilla ice cream or plain yogurt!