Individual Rhubarb Crisps

Desserts / Fruit Desserts

6 portions
Metric Imperial



  • 80 ml + 120 ml old-fashioned rolled oats, divided
  • 160 ml chopped pecans
  • 60 ml cold butter, cut into small pieces
  • 5 ml ground cinnamon
  • 60 ml brown sugar
  • 30 ml pure maple syrup from Canada


  • 120 ml pure maple syrup from Canada
  • 907 g fresh or frozen and thawed rhubarb, cut into 1/2″ dice
  • 45 - 60 ml 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. 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. Top with oat mixture and bake until rhubarb is bubbly, 20 to 25 minutes.


FOOD STYLING NOTES FROM KD: I love to prepare this in mismatched antique tea-cups and serve them on the saucers. For an extra treat, place a maple leaf candy on each saucer. Also, I usually make a double batch of the topping, because the more the merrier for this delicious crumble!