Ingredients
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
Preparation
In saucepan, slowly heat barley malt. When hot and thinned, add in remaining crumb topping ingredients with fork. Mix well. Set aside.
Chop rhubarb into 1/2 inch pieces. Clean and de-stem strawberries; cut in halves. Place fruit in bottom of baking dish.
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.
Spread crumb topping over the top of fruit.
Bake at 350 degrees for 1 hour, or until crumb topping has browned.
