Yield: 6 servings

Ingredients

Topping

• 1/3 cup + ½ cup old-fashioned rolled oats, divided
• 2/3 cup chopped pecans
• 4 Tablespoons cold butter, cut into small pieces
• 1 tsp ground cinnamon
• ¼ cup brown sugar
• 2 Tablespoons pure Canadian maple syrup

Fruit

• 1/2 cup pure Canadian maple syrup
• 2 lb fresh or frozen and thawed rhubarb, cut into 1/2″ dice
• 3 - 4 Tablespoons all-purpose flour

Directions

Click for larger image

Preheat oven to 375°F.

Prepare topping: Put 1/3 cup of the oats in food processor and process until finely ground. Put in mixing bowl with pecans, butter, cinnamon, 1/4 cup of the brown sugar, pure maple syrup, 2 tablespoons of the granulated sugar, and remaining 1/2 cup oats. Mix with pastry blender or fingers until pea-size clumps form. Set aside.

Prepare Filling: Pour rhubarb and pure maple syrup into large mixing bowl and stir to combine. Sift (ideally) or sprinkle 3 Tablespoons of flour over the entire mixture (as opposed to dumping it into one spot). Stir, using a fork, until flour is coating the rhubarb. You may need to add another tablespoon of flour if it looks too runny. It should be the same consistency as Elmer’s glue - quite sticky.

Put rhubarb mixture into a 9″ x 9″ baking dish or individual ramekins or oven-proof tea cups. Top with oat mixture and bake until rhubarb is bubbly, 20 to 25 minutes.

FOOD STYLING NOTES FROM KD: I love to prepare this in mismatched antique tea-cups and serve them on the saucers. For an extra treat, place a maple leaf candy on each saucer. Also, I usually make a double batch of the topping, because the more the merrier for this delicious crumble!