{"id":59079,"date":"2015-05-09T04:00:58","date_gmt":"2015-05-09T02:00:58","guid":{"rendered":"https:\/\/ellerepublic.de\/himbeer-rhabarber-crisp-mit-ahorn-sirup\/"},"modified":"2020-05-27T14:59:26","modified_gmt":"2020-05-27T12:59:26","slug":"raspberry-rhubarb-maple-crisp","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/raspberry-rhubarb-maple-crisp\/","title":{"rendered":"Raspberry Rhubarb Maple Crisp"},"content":{"rendered":"

Raspberry Rhubarb Maple Crisp\u200f is everything you might think the name implies: perfectly sweet, slightly tart, fruity, nutty, crunchy, delicious.<\/p>\n\"Rhabarber<\/a>\n

It\u2019s packed with fruit smothered in pure maple sugar and is studded with oats and crunchy pecans. Plus there’s a good measure of bourbon vanilla, a little cinnamon, and mascobado cane sugar to lend it a rich caramel sweetness — let’s not forget just enough butter to give it that “crisp”. Welcome to the essentials of an unforgettable rhubarb crisp — a simply and fuss-free rhubarb dessert that’s healthy enough for brunch or a late night dessert. What\u2019s not to love?!<\/p>\n

Yes, this recipe makes me so happy to see fresh rhubarb in the markets this spring — thankfully in Germany the season goes until June 24th. Meaning I can enjoy tart, yummy rhubarb again and again! <\/p>\n

\"Raspberry<\/a><\/p>\n

Thankfully the rhubarb party doesn’t need to end — freezing it is a good way to have it hand. It freezes like a dream, but gets a little mushy when defrosted so best to chop it into the size you want to use it for later. Frozen rhubarb can be added directly to whatever it is you are baking while still frozen — but I suggest you look for ways — just like this — to enjoy rhubarb while it’s still in season! <\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Raspberry Rhubarb Maple Crisp<\/h2>
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