Rhubarb-Raspberry Crunch recipe

1 servings

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

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.