Whole Wheat Rhubarb Crisp

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.

2. Mix. Add in melted butter.

Mix and set aside.

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

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

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

6. Sprinkle chopped rhubarb on oat mixture.

7. Once all the rhubarb is spread

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

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

Sprinkle evenly over rhubarb.

Bake at 325 for an hour.

Enjoy!