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Add a photoThis recipe was inspired by a bottle of Vermont Maple Syrup, apples, rhubarb and pine nuts. All of which I had in the refrigerator or pantry.
Ingredients
- 3 Cups Fresh or Frozen Rhubarb, Chopped
- 2 Medium Tart Apples, Peeled & Diced
- 1 Large Egg, Beaten
- 3/4 Cup Granulated Sugar
- 1/4 Cup Maple Syrup
- 1/4 Tsp. Ground Nutmeg
- 1/4 Tsp. Ground Cinnamon
- Topping:
- 1 Cup All Purpose Flour
- 1/2 Cup Packed Light Brown Sugar
- 1 Pinch Salt
- 1/2 Cup Butter, Chilled & Diced (No Substitutions)
- 1/3 Cup Toasted Pine Nuts or Chopped Walnuts
Directions
- Preheat oven to 350°F. Coat a 2-Quart casserole with nonstick cooking spray; Set aside.
- In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-Quart. baking dish.
- In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs, add toasted pine nuts and sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 502 | |
| Calories from Fat 179 | 36% |
| Total Fat 20.56g | 26% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 156mg | 7% |
| Potassium 316mg | 9% |
| Total Carbs 78.46g | 21% |
| Dietary Fiber 3.0g | 10% |
| Sugars 57.29g | 38% |
| Protein 4.72g | 8% |
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