Rhubarb-Raspberry Crunch Recipe
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Rhubarb-Raspberry Crunch

By: VSCOLE 
"Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (70)

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 1 - 9x13 inch crisp
 

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

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 122 | Total Fat: 4g | Cholesterol: 10mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 19, 2007 by BEIJINGCOOK   view full review
Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on May 4, 2006 by zimmerle   view full review
This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 9, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Rhubarb and raspberry lovers you are going to love this. Sweet. Tart. Vibrant ruby red. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 13, 2006 by LEENBEAN   view full review
Holy sugar cubes! I love sweet stuff, but this is bordering on too sweet. I used a 9X9 pan...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 13, 2008 by w   view full review
I made this today for a friend's bday picnic and it was a HIT! Gobbled up with no leftovers. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 6, 2003 by SCRABBLER   view full review
24 servings? Not in my house. I left my husband alone with it and most of it was gone by the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 10, 2004 by AMCESS721   view full review
VERY DELISH! couple comments though...definitely does not serve 24... more like 6 servings at...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 16, 2003 by Melissa   view full review
Absolutely delicious! Took it to work today and everyone loved it, some are taking home...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 21, 2005 by MCDARBY   view full review
As my three year old says "balicious"! Very good way to use rhubarb. I used frozen fruits...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 19, 2003 by JEAN KRAUTSCHEID   view full review
A very easy to make, delicious dessert!

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