Rhubarb-Raspberry Crunch You Have To Try

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Rhubarb-Raspberry Crunch

"Rhubarb summer refresher. A yummy mixture of rhubarb and raspberries surrounded by using a brown sugar and oats crust. Serve heat with vanilla ice cream or pour on some half of and 1/2."

Ingredients :

1 cup white sugar
1 tablespoon immediately tapioca
1 tablespoon cornstarch
1/8 teaspoon salt
four cups rhubarb, reduce into half of inch pieces
1 cup raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
half of cup quick cooking oats
half of cup butter, chilled

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H

Preheat oven to 350 tiers F (a hundred seventy five stages C). Grease a 9x13 inch baking pan.
In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl ensuring to absolutely coat them with dry components. Pour into baking pan.
In a medium bowl, blend together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on pinnacle of fruit combination.
Bake in preheated oven for 45 minutes, or till rhubarb is tender.

Notes :

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