Ingredients
1 3/4 c. all-purpose flour
3/4 c. light brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter
1/2 c. sliced almonds
2 c. sliced rhubarb
2 c. raspberries
3/4 c. granulated sugar
2 tbsp. cornstarch
2 tbsp. fresh orange juice
2 tsp. vanilla extract
Preparation
Step 1Preheat oven to 350 degrees F. Line 8-inch square baking pan with parchment paper, leaving 2-inch overhang.Step 2In processor, pulse flour, brown sugar, baking soda, and salt. Add butter; pulse into coarse crumbs. Press two-thirds of mixture into bottom of pan. Bake 15 minutes, or until pale golden; cool slightly.Step 3Mix remaining crumb mixture with almonds; press into large crumbs.Step 4In large bowl, combine rhubarb, raspberries, granulated sugar, cornstarch, juice, and vanilla; spread over crust. Sprinkle with crumb topping.Step 5Bake 40 to 45 minutes, or until bubbling. Cool in pan on wire rack. Lift out bars; cut into 16 pieces.
