Our rhubarb is ready for harvest! What an easy going plant. It asks for nothing and gives so much. The tart of the rhubarb balances beautifully with the local sweeteners.
Honey-Maple Syrup Rhubarb Crisp
- 4 cups Rhubarb, cut into 1/2″ slices (Rhubarb is part of the nightshade family of plants and as thus the leaves are toxic and should be discarded. Only use the stems!)
- 1/4 cup Maple Syrup (or honey)
- 1 Tbsp Corn Starch
- 1/2 cup Whole Wheat Flour
- 1/2 cup Rolled Outs
- 1/4 cup butter (you can use olive oil instead)
- 1/2 cup honey (you can use brown sugar if you prefer the crystalline structure the cane sugar provides)
Preheat oven to 350F. Mix the rhubarb, maple syrup, and corn starch in a 8×8 square pan. In a separate dish, cut the butter into the flour and oats. Gently mix in the honey. Place mixture on top of the rhubarb. Bake for 45 minutes or until golden brown on top. Serve warm and even à la mode!
Bibliopharm 
Posted by Real Food, Real Deals on May 13, 2012 at 7:14 pm
I have some rhubarb in my garden and it’s just about ready to pick. This looks like a great way to use it!
Posted by Anonymous on May 25, 2013 at 6:40 pm
Rhubarb crisp
Posted by Judy Malyk on June 29, 2014 at 6:06 pm
I usually make it without the flour, it just gives it a slightly juicier taste. I like to cut back on flour whenever I can. Some of my family is gluten intolerant.
Posted by Anonymous on June 8, 2017 at 5:01 pm
I used honey, (1/4 cup then 1/3 cup), coconut oil and gluten free flour. Everyone really liked.
Posted by Anonymous on June 11, 2018 at 10:59 am
I was liberal with the honey and maple syrup, and toppings, also added some oat flour plus some cinnamon and nutmeg. Delicious!!