Rhubarb-Raspberry Crunch

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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!

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