When I was growing up, rhubarb was always our first fruit of the spring. I remember my mom going back to the rhubarb plants behind my grandparents’ house, and coming back with a bowl of rosy stalks. While it wasn’t my favourite fruit as a kid (it’s pretty tart), there was one way I always loved it – my mom’s rhubarb pie with an oatmeal crisp base and topping. It was the perfect way to celebrate the beginning of the growing season.
Since then I’ve grown to love rhubarb in many ways. Every spring I buy at least one big bunch to bake with, and my rhubarb apple crisp is a new classic that I make at least once a year.
This crumble had a little extra sweetness from the plums, but otherwise it brought back memories of my mom’s pie. The most vibrant spring flavours, with a squeeze of sunshine: It doesn’t get better than that.
In a small bowl, mix together melted butter and 2 Tbsp maple syrup. Pour over the oat mixture and stir until evenly combined. Set aside.
Place chopped plums and rhubarb, lemon juice, 1/3 cup maple syrup, 2 Tbsp brown sugar, and flour in a bowl and combine. Pour fruit into an 8″ x 8″ baking pan and top with crumble.
Bake for 35 minutes until the topping is golden brown and the fruit is bubbling. let cool for a few minutes before serving.
Serve with vanilla ice cream.