Arnold’s mother Shirley Coombs substituted maple in all baking recipes. Rhubarb grew in their backyard, overlooking the sugar shack and a 300-year old maple tree, nearly 20 feet in circumference.
- 2 lb fresh rhubarb stalks peeled and cut into 1-inch pieces
- 1 1/4 cups Coombs Family Farms organic or 100% pure maple syrup
- 1 Tbsp fresh lemon juice
- 3 Tbsp cornstarch
- 2 pinches of salt
- 3/4 cup flour
- 1 cup old fashioned rolled oats
- 1 stick butter, cut into 12 pieces
Preheat oven to 425. Combine rhubarb stalks, 3/4 cup maple syrup, lemon juice, cornstarch, and pinch of salt in a large bowl. Then, spoon into baking dish. In separate bowl, stir together flour, oats, 1/2 cup maple sugar and salt. Mix in butter with your hands until crumbly. Spread topping evenly over filling. Bake for 45 minutes. Cool slightly, and serve warm with vanilla ice cream or a dollop of crème fraiche.
General Maple Substitution Rules
Use 1/2 cup of Coombs Family Farms organic or 100% pure maple syrup in place of 1 cup cane sugar, and subtract 1/4-cup of other liquid. Grade B or Grade A dark amber is best for most dishes that require cooking or baking. Or, use 1/2- to 3/4- cup of Coombs Family Farms Maple Sugar in place of 1 cup cane sugar.
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