Rhubarb Crisp

• Crumb topping
• 1/4 cup barley malt
• 1/3 cup whole wheat flour
• 3/4 cup oats
• 1 tsp cinnamon
• 2 Tb oil
• Filling
• 3 cups Rhubarb
• 1 pint strawberries
• 2Tb kuzu or corn starch
• 1/2 cup apple juice
• 1/4 cup maple syrup
• dash salt
• 1 tsp vanilla

1. In saucepan, slowly heat barley malt. When hot and thinned, add in remaining crumb topping ingredients with fork. Mix well. Set aside.
2. Chop rhubarb into 1/2 inch pieces. Clean and de-stem strawberries; cut in halves. Place fruit in bottom of baking dish.
3. Dissolve kuzu in 2 Tablespoons of the apple juice. In saucepan, heat remaining apple juice, maple syrup, and dash salt. Bring to low simmer and add dissolved kuzu. Stir as it thickens, for about 1 minute. Add vanilla. Pour mixture over fruit.
4. Spread crumb topping over the top of fruit.
5. Bake at 350 degrees for 1 hour, or until crumb topping has browned.

topping, barley malt, whole wheat flour, oats, cinnamon, oil, filling, rhubarb, strawberries, corn starch, apple juice, maple syrup, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/rhubarb-crisp-50086872 (may not work)