Rhubarb-Raspberry Crunch



Maybe it’s the old soul in me, but I happen to love rhubarb desserts, the tang of it along with added sweetness of a berry, and sugar, of course!!

1 cup white sugar
1 TBSP instant tapioca
1 TBSP cornstarch
1/4 teaspoon salt

4 cups rhubarb, cut into 1/4-1/2 inch pieces
1 cup raspberries
1/2 tsp vanilla

1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/4 tsp ground cinnamon
1/2 cup butter, chilled

Preheat oven to 350. Grease a 7×11 inch baking pan.
In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries and vanilla into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
In a medium bowl, mix together brown sugar, flour, cinnamon and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
Bake in preheated oven for 45 minutes. Serve with vanilla ice cream, whipped cream or pour whipping cream over the top. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s