Rhubarb grows bountifully in the Ottawa Valley every summer so this recipe is great if you — or someone you know — has an abundance of rhubarb in their garden.
PREP TIME: 10 mins | TOTAL TIME: 55 mins
5 cups (1.25 l) rhubarb, cut into 1-inch (2.5 cm) pieces
1/4 tsp (1.25 ml) salt
3/4 cup (175 ml) Fulton’s Organic Maple Syrup
3 Tbsp (45 ml) flour
FOR THE TOPPING:
1/4 cup (60 ml) raisins, optional
1 1/2 cups (375ml) rolled oats
1/3 cup (80 ml) Fulton’s Organic Maple Syrup
1/2 tsp (2.5 ml) cinnamon
1 Tbsp (15ml) butter
Lightly grease an 8×8 inch (20x20cm) baking dish. Place rhubarb in baking dish.
Mix maple syrup, flour and salt in small mixing bowl. Pour over rhubarb.
In a small bowl, mix oats, maple syrup, cinnamon and raisins. Mix 1/2 of the topping mixture into the rhubarb in the pan.
Spread remainder of topping mix over the whole thing and dot with butter. Bake at 350F (180C) for 35-45 minutes or until rhubarb is soft when tested with a fork.
Serve warm with ice cream, whipped cream or yogurt sauce.