Rhubarb-Raspberry Crunch recipe

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Ingredients

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Nutrition Info

122.4 calories
carbohydrate: 22.1 g
cholesterol: 10.2 mg
fat: 4 g
fiber: 1 g
protein: 0.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 40.6 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch crisp

Recipe Note

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.

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