Rhubarb-Raspberry Crunch
Description
This rhubarb raspberry crisp with fresh raspberries features a buttery topping of oats and brown sugar and is great served warm with vanilla ice cream.
Ingredients
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1 cup white sugar
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1 tablespoon instant tapioca
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1 tablespoon cornstarch
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1/8 teaspoon salt
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4 cups rhubarb, cut into 1/2 inch pieces
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1 cup raspberries
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1/2 cup brown sugar
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1/2 cup all-purpose flour
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1/2 cup quick cooking oats
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1/2 cup butter, chilled
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2
Whisk together white sugar, tapioca, cornstarch, and salt in a large bowl until well combined. Add rhubarb and raspberries; toss until evenly coated. Pour into the prepared pan.
3
Combine brown sugar, flour, and oats in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
4
Bake in the preheated oven until rhubarb is tender, about 45 minutes.