Go Back


Cheryl Wixson
Too tart for your taste? Try a mixture of apples or strawberries with the rhubarb


  • 5 cups chopped rhubarb
  • 2/3 cup Maine maple syrup
  • 3 tablespoons corn starch
  • 1 cup oatmeal (rolled oats not quick cooking)
  • 1 cup unsweetened coconut flakes
  • ½ cup brown sugar
  • ¼ cup butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  • Generously butter a 10-inch round pan or an 8-inch square pan. Preheat the oven to 350 degrees.
  • Wash and chop the rhubarb.
  • In a large bowl, combine the rhubarb with the Maine maple syrup and cornstarch.
  • Add the oatmeal, coconut flakes, brown sugar, butter and spices to the bowl of your food processor. Process until the mixture is crumbly.
  • Add the chopped rhubarb to the baking pan. Spread the topping evenly over the rhubarb mixture.
  • Bake until the crisp is bubbly and the juices have turned clear, about 50 minutes to 1 hour. Remove from oven and let cool.
  • Serve with a dollop of whipped cream, ice cream, or yogurt.


Makes 8 generous servings.
Nutritional analysis per serving: 230 calories, 2.5 grams protein, 40 grams carbohydrates, 7 grams fat, 25 mg. sodium, 3 grams fiber.