Name: Rhubarb-Raspberry Crunch recipe
Ingredients: 1 cup white sugar;1 tablespoon instant tapioca;1 tablespoon cornstarch;⅛ teaspoon salt;4 cups rhubarb, cut into 1/2 inch pieces;1 cup raspberries;½ cup brown sugar;½ cup all-purpose flour;½ cup quick cooking oats;½ cup butter, chilled

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Ingredients

1 cup white sugar 1 tablespoon instant tapioca 1 tablespoon cornstarch ⅛ teaspoon salt 4 cups rhubarb, cut into 1/2 inch pieces 1 cup raspberries ½ cup brown sugar ½ cup all-purpose flour ½ cup quick cooking oats ½ cup butter, chilled

Nutrition Info

122.4 calories carbohydrate: 22.1 g cholesterol: 10.2 mg fat: 4 g fiber: 1 g protein: 0.7 g saturatedFat: 2.5 g servingSize: - sodium: 40.6 mg sugar: 17.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 - 9x13 inch crisp

Recipe Note

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

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