Rhubarb-Raspberry Crunch Recipe

Ingredients <br>- 1 cup white sugar <br>- 1 tablespoon instant tapioca <br>- 1 tablespoon cornstarch <br>- 1/8 teaspoon salt <br>- 4 cups rhubarb, cut into 1/2 inch pieces <br>- 1 cup raspberries <br>- 1/2 cup brown sugar <br>- 1/2 cup all-purpose flour <br>- 1/2 cup quick cooking oats <br>- 1/2 cup butter, chilled <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. <br>step 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. <br>step 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. <br>step 4: Bake in preheated oven for 45 minutes, or until rhubarb is tender. <br>

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

Mastodon Share