Rhubarb-Raspberry Crunch

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

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.