Rhubarb Crisp

Preheat oven to 350 degrees F.

Make the filling: In a small sauce pot, combine sugar and corn starch, then add water and heat stove to medium-high heat. Once mixture is boiling, remove from heat and stir in vanilla.

Meanwhile, pour chopped rhubarb into a 9 inch pie dish (or an 8X8 baking dish). Pour sugar mixture over rhubarb.

Make the topping: In a medium bowl, combine whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and walnuts together. Add the canola oil and combine (use your fingers to break up big clumps if desired). Mixture will be slightly crumbly. Pour mixture over rhubarb and cover the dish.

Bake in the preheated oven for 35 minutes, take foil off and bake for 5 additional minutes. Broil for 2 minutes at the end to brown top even more (optional).

Let rest for a few minutes to thicken up and serve with vanilla ice cream.