Maple Walnut Rhubarb Crisp

By sleeping-giant

A little different than most but very good. I tend to decrease the sweet stuff whenever possible.
Love with cool whip, whip cream or ice cream.
Recipe from The Creekside Cook

Ingredients

• 6 cups of rhubarb - cut into 1" pieces
• 3/4 cup pure maple syrup
• 2 tblsp. water
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 5 tblsp. soft butter or margarine
• 1 cup quick oats
• 2/3 cup of all purpose flour
• 1/2 cup brown sugar, firmly packed
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1 cup toasted walnut pieces

Details

Servings 8
Preparation time 25mins
Cooking time 95mins
Adapted from thecreeksidecook.com

Preparation

Step 1

*generously butter a 2 quart flat bottomed baking dish. Preheat oven to 350 degrees
*Place rhubarb pieces in the prepared baking dish and sprinkle the 1/2 tsp. of salt over them evenly.
*In a 1 cup measure mix together the syrup, water and vanilla.
*Pour mixture over the rhubarb.
*In a medium bowl, with a pastry cutter, combine the butter, oats, flour, sugar, cinnamon and salt.
*When the mixture is nearly uniform, add the nuts and go over everything a bit more with the pastry cutter to get the nuts incorporated.
*OR you may also pulse everything together in a food processor waiting until the end to add the nuts. Pulse only a couple of times once they have been added.
*Spread the butter mixture over the rhubarb (will be coarse crumbs).
*Bake for about 1 hr. and 10 min. - topping will be nicely browned and the fruit is very bubbly around the edges.
*Cool for at least 30 minutes before serving, or longer for better taste.
*Leftovers (if any) can be stored in the fridge for 2-3 days.