Rhubarb-Raspberry Crunch Popular Recipes
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| Rhubarb-Raspberry Crunch |
"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 of and 1/2."
Ingredients :
- 1 cup white sugar
- 1 tablespoon immediately tapioca
- 1 tablespoon cornstarch
- 1/eight teaspoon salt
- four cups rhubarb, cut into half inch pieces
- 1 cup raspberries
- half of cup brown sugar
- 1/2 cup all-cause flour
- half of cup short cooking oats
- half cup butter, chilled
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 stages F (one hundred seventy five degrees C). Grease a 9x13 inch baking pan.
- In a huge bowl, integrate sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl ensuring to completely coat them with dry components. Pour into baking pan.
- In a medium bowl, blend together brown sugar, flour and oats. Cut in butter till combination resembles pea-sized crumbs. Spread on pinnacle of fruit combination.
- Bake in preheated oven for 45 mins, or till rhubarb is tender.
Notes :
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