Rhubarb-Raspberry Crunch

Paige

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.

Modified from: Rhubarb-Raspberry Crunch

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Ingredients

servings
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Original recipe yields 12 servings



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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 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.

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