Sweet strawberries and tart rhubarb complement each other in this Maple Strawberry Rhubarb Crisp. And it’s sweetened using maple syrup (no granulated sugar!) and topped with a crunchy oatmeal topping!

Topping

• 1 cup oatmeal
• 2/3 cup flour
• 3 Tablespoons Maple Valley Cooperative maple syrup
• 2 teaspoons cinnamon
• 1/4 cup butter

Filling

• 3 1/2 cups rhubarb, in 1/2-inch thick slices
• 3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if small
• 1/2 cup Maple Valley Cooperative maple syrup
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 cup instant (or quick) tapioca

Instructions

To make topping, combine oatmeal, flour and cinnamon. Cut in butter with a fork or pastry blender until it resembles sandy crumbs. Gradually drizzle in maple syrup, stirring continuously so it evenly distributes.
Combine fruit filling ingredients in a separate bowl, then pour into 8 x 8 pan. Scatter topping over filling.

Bake at 350 for approximately 45 minutes. Filling should bubble up around pan sides when done.

Let sit for 30-60 minutes to allow filling to cool slightly and gel. Top with ice cream.