Rhubarb-Raspberry Crunch

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 206 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.

Step 2

Whisk white sugar, tapioca, cornstarch, and salt together in a large bowl. Add rhubarb and raspberries and toss to coat with sugar mixture. Pour into prepared pan.

Step 3

Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

Step 4

Bake in the preheated oven until rhubarb is tender, about 45 minutes.