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10 rhubarb recipes for spring

Rhubarb compote is delicious on vanilla ice cream. Strawberry rhubarb pie is a classic favorite. See if you find a new favorite among these offerings from Stir It Up! bloggers.

8. Rhubarb maple crisp

Whipped, The Blog
A rhubarb crisp sweetened with maple sugar and a pinch of cinnamon.

By Caroline Lubbers, Whipped, The Blog

Rhubarb Maple Crisp
Makes 4-6 servings

1/2 cup light brown sugar, firmly packed

1/2 cup maple sugar (if you don’t have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla

Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.

In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.

Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.

Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!

See the full post on Stir It Up! 

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Mark Sappenfield
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