Ingredients
For the filling:
- 6 cups of rhubarb, ends trimmed, stalks cut crosswise into 1 cm thick pieces (700 g - about 5-6 stalks depending on size)
- 2 cups raspberries, fresh or frozen (thawed) (300 g)
- 1/2 teaspoon sea salt
- 3/4 cup pure maple syrup (180 ml)
- 1 teaspoon powdered vanilla
- 2 tablespoons cornstarch
For the topping:
- 1 cup rolled oats, regular (old fashioned) (100 g)
- 3/4 cup all-purpose flour (100 g)
- 1/2 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (100 g)
- 1/2 teaspoon powdered vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons butter, melted (90 g)
- 1 cup pecans, coarsely chopped (alternatively use walnuts, or even slivered almonds) (100 g)
Instructions
- Preheat oven to 375°F / 190°C. Generously butter a 30cm x 20cm rectangular baking dish.
- Transfer the rhubarb and raspberries into the bottom of the prepared baking dish; sprinkle with salt.
- In a measuring cup (or small bowl) mix together the maple syrup, vanilla, and corn starch. Pour the mixture evenly over the fruit.
- In a large bowl, whisk together the oats, flour, brown sugar, vanilla, cinnamon and salt. Pour in the melted butter and use your hands to mix until butter is well-incorporated and mixture is crumbly. Stir in the pecans.
- Sprinkle the crumb topping evenly over the fruit.
- Bake for 45 minutes to 1 hour, or until the filling is bubbling and the top is golden and crisp and the fruit is bubbly around the edges. Let cool at room temperature for at least 30 minutes before serving.TIP: I think it’s even better after an hour when it's just slightly warm (or even at room temperature). Leftovers can be stored in the refrigerator for 2 to 3 days, that is, if there are any!
- Enjoy!