Rhubarb Plum Crumble

When I was growing up, rhubarb was always our first fruit of the spring. I remember my mom going back to the rhubarb plants behind my grandparents' house, and coming back with a bowl of rosy stalks. While it wasn't my favourite fruit as a kid (it's pretty tart), there was one way I always loved it - my mom's rhubarb pie with an oatmeal crisp base and topping. It was the perfect way to celebrate the beginning of the growing season.

Since then I've grown to love rhubarb in many ways. Every spring I buy at least one big bunch to bake with, and my rhubarb apple crisp is a new classic that I make at least once a year.

This crumble had a little extra sweetness from the plums, but otherwise it brought back memories of my mom's pie. The most vibrant spring flavours, with a squeeze of sunshine: It doesn't get better than that.

Rhubarb plum crumble

(from the Sweet Potato Chronicles)

1 cup whole wheat flour

3/4 cup rolled oats

1/2 cup brown sugar (first amount)

1 tsp cinnamon

1/4 tsp salt

1/3 cup pecans, chopped

1/2 cup butter, melted

2 Tbsp maple syrup (first amount)

3 1/2 cups chopped, pitted plums

2 cups chopped rhubarb

1 Tbsp lemon juice

1/3 cup maple syrup (second amount)

2 Tbsp brown sugar (second amount)

1 Tbsp flour

Preheat oven to 375 degrees.

Toss together the flour, oats, 1/2 cup brown sugar, cinnamon, salt and pecans until everything is well-combined.

In a small bowl, mix together melted butter and 2 Tbsp maple syrup. Pour over the oat mixture and stir until evenly combined. Set aside.

Place chopped plums and rhubarb, lemon juice, 1/3 cup maple syrup, 2 Tbsp brown sugar, and flour in a bowl and combine. Pour fruit into an 8" x 8" baking pan and top with crumble.

Bake for 35 minutes until the topping is golden brown and the fruit is bubbling. let cool for a few minutes before serving.

Serve with vanilla ice cream.