A delicious seasonal dessert, ready for a scoop of vanilla ice cream. Butter an 8"x8" baking pan. Mix 4 cups of chopped rhubarb with 3T maple sugar, put into the prepared baking pan, and let rest for 30 minutes. Mix together 1 cup of rolled oats, 1/3 cup flour, 1/3 cup chopped almonds, a pinch of salt and 2 T of maple sugar. Preheat oven to 375. Grate 6T of cold butter into the oats mixture then rub together with your hands until it forms little pebbles. Scatter 1 cup of frozen 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.
