rhubarb-raspberry crunch

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 tablespoon instant tapioca
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 4 cups rhubarb, cut into 1/2 inch pieces
• 1 cup raspberries
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter, chilled

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large bowl, combine sugar, tapioca, cornstarch and salt. place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. pour into baking pan.
• in a medium bowl, mix together brown sugar, flour and oats. cut in butter until mixture resembles pea-sized crumbs. spread on top of fruit mixture.
• bake in preheated oven for 45 minutes, or until rhubarb is tender.