TATAMAGOUCHE FARMERS' MARKET

Maple Lemon Rhubarb Crumble

¾ cup white sugar

1 cup all purpose flour

1 cup rolled oats

½ cup melted butter

1 tsp. grated nutmeg

4 cups sliced fresh or frozen rhubarb

1 cup maple syrup

2 tbsp. cornstarch

Juice and zest of 1 lemon

½ cup water

1 tsp. vanilla

 

Method: In mixing bowl combine white sugar, flour, oats, melted butter and nutmeg. Mix till it has a crumbly consistency.

Press half of this mixture into a buttered 8 inch round baking pan that is 7 inches deep. You can also use a 9” x 13” pan that is 3 inches deep. Top with the sliced rhubarb and lemon zest.

In a small pot combine the maple syrup, cornstarch, lemon juice, zest, water and vanilla. Bring to a boil and cook, stirring, till the cornstarch is completely dissolved, about 4 – 5 minutes. Pour over the rhubarb in the dish.

Top the rhubarb with the remaining oat mixture and bake at 325 degrees for 45 minutes for fresh rhubarb and 1 hour and 125 mins. For frozen. The mixture should be thick and bubbling. Serve warm with whipped cream or ice cream.

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