Rhubarb-Raspberry Crunch
rhubarb, sugar, raspberries, butter, oats, brown sugar, flour, tapioca, cornstarch
Ingredients
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
Directions for Rhubarb-Raspberry Crunch Recipe
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.
Read the full directions on Allrecipes.com
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Servings
1 - 9x13 inch crisp
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