Rhubarb Crisp
  • 5cups chopped rhubarb
  • 2/3 cup Maine maple syrup
  • 3Tbsps. corn starch
  • 1cup oatmeal(rolled oats, not quick cooking)
  • 1cup unsweetened coconut flakes
  • ½cup brown sugar
  • ¼ cup butter
  • ½ tsp. ground cinnamon
  1. Generously butter a 10-inch round pan or an 8-inch square pan. Preheat the oven to 350 degrees F.
  2. Wash and chop the rhubarb. In a large bowl, combine the Maine maple syrup and cornstarch. If rhubarb is a little too tart for you taste, add apples or strawberries.
  3. Add the oatmeal, coconut flakes, brown sugar, butter and spices to the bowl of your food processor. Process until the mixture is crumbly.
  4. Add the chopped rhubarb to the baking pan. Spread the topping evenly over the rhubarb mixture.
  5. Bake until the crisp is bubbly and the juices have turned clear, about 50 minutes to 1 hour. Remove from oven and let cool.
  6. Serve with a dollop of whipped cream, ice cream or yogurt.
Recipe Notes

Nutritional analysis per serving: 230 calories, 2.5 grams protein, 40 grams carbohydrates, 7 grams fat, 25 mg. sodium, 3 grams fiber.