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Rhubarb-Raspberry Crunch

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Rhubarb-Raspberry Crunch

Directions

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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
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  • 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.
  • 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.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.
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