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Rhubarb-Raspberry Crunch
Rhubarb-Raspberry Crunch
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Rhubarb Raspberry Crisp: Tangy rhubarb and sweet raspberries baked with a brown sugar oat topping. Enjoy warm with vanilla ice cream or drizzle with half and half.
Ingredients:
  • 1 cup white sugar
  • 1 tablespoon instant tapioca
  • 1 tablespoon cornstarch
  • 0.125 teaspoon salt
  • 4 cups rhubarb, cut into 1/2 inch pieces
  • 1 cup raspberries
  • 0.5 cup all-purpose flour
  • 0.5 cup quick cooking oats
  • 0.5 cup butter, chilled
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x9-inch baking pan.
  • Combine white sugar, tapioca, cornstarch, and salt in a large bowl. Mix in rhubarb and raspberries until coated. Transfer the mixture to the prepared pan.
  • Combine the brown sugar, flour, and oats in a medium bowl. Add the butter and mix until the mixture forms pea-sized crumbs. Spread it on top of the fruit mixture.
  • Roast in the oven until the rhubarb is soft and tender, approximately 45 minutes.

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