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Rhubarb Crisp

Adapted from

Serves 6

1/3 + 1/2 cup (divided) NOW Real Food® Steel Cut Oats*
2/3 cup chopped NOW Real Food® Raw Pecans*
4 Tablespoons cold butter, cut into small pieces
1 tsp ground cinnamon
¼ cup brown sugar
2 Tablespoons granulated sugar
2 Tablespoons NOW Real Food® Organic Maple Syrup*
1/2 cup NOW Real Food® Organic Maple Syrup*
2 lb fresh or frozen and thawed rhubarb, cut into 1/2″ cubes
3 – 4 Tablespoons all-purpose flour
  1. Preheat oven to 375°F.  
  2. Prepare topping:
    • Put 1/3 cup of the oats in food processor and process until finely ground.
    • Put in mixing bowl with pecans, butter, cinnamon, 1/4 cup of the brown sugar, pure maple syrup, 2 tablespoons of the granulated sugar, and remaining 1/2 cup oats.
    • Mix with pastry blender or fingers until pea-size clumps form, and set aside.
  3. Prepare Filling:
    • Pour rhubarb and pure maple syrup into large mixing bowl and stir to combine.
    • Sift (ideally) or sprinkle 3 Tablespoons of flour over the entire mixture (as opposed to dumping it into one spot).
    • Stir, using a fork, until flour is coating the rhubarb. You may need to add another tablespoon of flour if it looks too runny. It should be the same consistency as Elmer’s glue – quite sticky.
  4. Put rhubarb mixture into a 9″ x 9″ baking dish or individual ramekins or oven-proof tea cups.
  5. Top with oat mixture and bake until rhubarb is bubbly; 20 to 25 minutes.

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
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