INGREDIENTS:
Rhubarb Filling
7-8 cups fresh rhubarb chopped
1/2 cup Plew Farm maple syrup
1 teaspoon ground cinnamon
1 tablespoon minute tapioca
Crumb Topping
1/2 cup all purpose flour
1/2 cup large flaked oats (old-fashioned oats)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter room temperature
pinch salt
INSTRUCTIONS:
Preheat the oven to 375ºF.
Prepared the rhubarb filling
Wash rhubarb, remove leaves and trim the ends. Chop into 1/2 inch pieces.
Place rhubarb in a large bowl, add the maple syrup, cinnamon. Toss together.
Sprinkle rhubarb mixture with minute tapioca, and toss to combine.
Spread into an 8×8 baking pan.
Prepare the crumb topping
In a medium sized bowl blend the flour, oats, brown sugar, salt and cinnamon.
Cut in the butter using a pastry blender or fork until the mixture is coarse crumbs.
Sprinkle the crumb mixture evenly over the rhubarb.
Bake for 45-50 minutes. The top should be golden brown and the fruit bubbling.
Serve warm with vanilla ice cream or whipped cream.
Recipe by: Laureen King