Rhubarb-Raspberry Recipe ‹ 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.

Ingredients

• 1 cup white sugar
• 1 tablespoon instant tapioca
• 1 tablespoon cornstarch
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories122.4
• carbohydrateContent22.1 g
• cholesterolContent10.2 mg
• fatContent4 g
• fiberContent1 g
• proteinContent0.7 g
• saturatedFatContent2.5 g
• sodiumContent40.6 mg
• sugarContent17.4 g