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Rhubarb-Raspberry Crunch

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Rhubarb-Raspberry Crunch

Rhubarb-Raspberry Crunch

Rhubarb-Raspberry Crunch is a vegetarian recipe with 15 servings. This hor d'oeuvre has 175 calories, 1g of protein, and 6g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have instant tapioca, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Equipment you will use
Baking PanBaking Pan
OvenOven
2
In a large bowl, combine sugar, tapioca, cornstarch and salt.
Ingredients you will need
Corn StarchCorn Starch
TapiocaTapioca
SugarSugar
SaltSalt
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BowlBowl
3
Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients.
Ingredients you will need
RaspberriesRaspberries
RhubarbRhubarb
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BowlBowl
4
Pour into baking pan.
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Baking PanBaking Pan
5
In a medium bowl, mix together brown sugar, flour and oats.
Ingredients you will need
Brown SugarBrown Sugar
All Purpose FlourAll Purpose Flour
OatsOats
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BowlBowl
6
Cut in butter until mixture resembles pea-sized crumbs.
Ingredients you will need
ButterButter
7
Spread on top of fruit mixture.
Ingredients you will need
SpreadSpread
FruitFruit
8
Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Ingredients you will need
RhubarbRhubarb
Equipment you will use
OvenOven
DifficultyExpert
Ready In1 h
Servings15
Health Score0
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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