- 1/3 cup + 1/2 cup old-fashioned rolled oats (not instant), divided
- 2/3 cup chopped pecans
- 4 Tbsp cold butter, cut into small pieces
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 2 Tbsp pure maple syrup from Canada
- 1/2 cup pure maple syrup from Canada
- 2 lb fresh or frozen and thawed rhubarb, cut into 1/2-inch dice
- 3 - 4 Tbsp all-purpose flour
- Preheat oven to 375°F.
- 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.
- 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.
- 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.