A delicious seasonal dessert, ready for a scoop of vanilla ice cream.
Ingredients:
4 cups chopped rhubarb
5 T maple or raw sugar
1 cup rolled oats
1/3 cup flour
1/3 cup chopped or sliced almonds
pinch of salt
6 T cold butter, plus more for the pan
1 cup raspberries
Butter an 8"x8" baking pan.
Mix rhubarb with 3 of the tablespoons of maple sugar, put into the prepared baking pan, and let rest for 30 minutes.
Mix together oats, flour, almonds, salt the remaining maple sugar.
Preheat oven to 375.
Grate 6T of cold (or frozen) butter into the oats mixture then rub together with your hands until it forms little pebbles.
Scatter raspberries over the top of the rhubarb, then cover with the oat mixture.
Bake for 45-50 minutes, until the fruit is bubbling and the crisp is browned and toasty.
