Rhubarb Almond Crisp

Whole Wheat Rhubarb Crisp

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Woo
Ingredients:
1/2 Cup AP Flour
1/2 Cup Whole Wheat Pastry Flour
1 cup Brown Sugar (not packed)
1/2 Cup melted butter (no added salt)
3/4 cup quick oats
4 cups of Chopped Rhubarb
1 cup water
1 cup Granulated Sugar
1/4 cup toasted slivered Almonds
2 TB corn starch
1 tsp pure vanilla

Directions:

Preheat oven to 325 degrees.

1. Place first three ingredients in medium bowl.

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2. Mix. Add in melted butter.

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Mix and set aside.

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3. In a sauce pan place water, sugar, and corn starch on medium heat.

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4. Whisk consistently until thickens and comes to a boil and sauce is translucent.

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5. Spray a 9 by 13 baking dish with cooking spray. Spread 3/4 of the oat mixture on the bottom of the pan.

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6. Sprinkle chopped rhubarb on oat mixture.

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7. Once all the rhubarb is spread

Remove sugar sauce from heat add vanilla and mix. Pour syrup over rhubarb evenly.

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8. Take the toasted almonds and add to remaining oat mixture.

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Sprinkle evenly over rhubarb.

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Bake at 325 for an hour.

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Enjoy!