Rhubarb-Raspberry Crunch...

Rhubarb-Raspberry Crunch

Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 24

"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."

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:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2.	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.
3.	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.
4.	Bake in preheated oven for 45 minutes, or until rhubarb is tender.