Rhubarb Crisp

Ingredients
1 qt. rhubarb, fresh or frozen, 1/2" pieces
1 t. orange juice concentrate
1/2 t. ground Saigon cinnamon
1/2 c. all-purpose heritage grain, unbleached white flour
1/2 c. whole rolled oats
1/2 c. packed brown sugar
1/2 c. chopped toasted pecans
1/2 c. softened butter

Directions
Preheat oven to 375˚F.  Mix the rhubarb, orange juice, and cinnamon in a bowl.  In a separate bowl, mix flour, oats, sugar, and pecans.  With a pastry blender, cut in the butter.  Butter a 9x9" glass pan.  Dump in fruit mixture.  Spread crisp mixture on top and pat gently.  Bake about 25-30 minutes or until topping is golden brown.

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 230
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg	10 %
Sodium 88 mg	4 %
Potassium 219 mg	6 %
Total Carbohydrate 26 g	9 %
Dietary Fiber 2 g	9 %
Sugars 14 g
Protein 3 g	5 %
Vitamin A	8 %
Vitamin C	8 %
Calcium	7 %
Iron	5 %