rhubarb-raspberry crunch
categories:  Desserts   

Prepared: 2008-06-13

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

Preparation:

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

note:

• 1 tbsp of instant tapioca and 1 tbsp of cornstarch can be substitued with 2 tbsp cornstarch.

makes 12 servings @ 244 calories per serving

reviews:

	Reviewed on 2008-06-30 by doris neville