With Canada Day just a few days away, local foods are on my mind. Also, I expect this will be the last year for this country-sized veg garden, so we are making the most of the harvest. Today’s special: Rhubarb Maple Crisp.
Fill your dish with sliced rhubarb, and drizzle lightly with maple syrup.
For the topping, mix melted butter and syrup (about 1/3c of each) with 1/3c sliced almonds and enough rolled oats (large flake) to cover your dish – around 3c.
Bake in a 375 oven for 45-50 minutes, until the rhubarb is bubbling and cooked through, and the top is golden.
We served ours with some fat free plain yogurt, delicious and creamy.
Looks delicious. I could easily veganize this by using Earth Balance instead of butter, and topping with soy yogurt.
Agreed, Louise, and a mix of canola and sesame oils works instead of butter also.