Maple Walnut Rhubarb Crisp
Prep time
Cook time
Total time
Recipe type: Crisps & Cobblers
Serves: 8
  • 6 cups of rhubarb - cut in one inch pieces
  • ¾ cup pure maple syrup
  • 2 tablespoon water
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 5 tablespoons soft butter
  • 1cup quick oats
  • ⅔ cup all purpose flour
  • ½ cup brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup toasted walnut pieces
  1. Generously butter a 2 quart flat bottomed baking dish. Preheat oven to 350º
  2. Place the rhubarb pieces in the prepared baking dish, and sprinkle the salt over them evenly.
  3. In a 1 cup measuring cup, mix together the syrup, water and vanilla.
  4. Pour the mixture over the rhubarb.
  5. In a medium bowl, use a pastry cutter to combine the butter, oats, flour, sugar, cinnamon and salt.
  6. 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.
  7. [alternatively, you can combine everything by pulsing it together in a food processor, but wait till the very end to add the nuts, and only pulse 1 or 2 times once they have been added.
  8. Spread the butter mixture [it will look like big, coarse crumbs] evenly over the rhubarb.
  9. Bake at 350º for about an hour and 10 minutes - until the topping is nicely browned and the fruit is very bubbly around the edges.
  10. Cool for at least 30 minutes before serving, though we think it is best after an hour or so. Leftovers can be stored in the refrigerator for 2 or 3 days.
Recipe by The Creekside Cook at