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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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.
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.