Rhubarb-Raspberry Crunch

Rhubarb-Raspberry Crunch

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"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 and half."

Ingredients

1 h {{adjustedServings}} servings 122 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 minutes, or until rhubarb is tender.
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Reviews

92
  1. 113 Ratings

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Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased ...

Rhubarb and raspberry lovers you are going to love this. Sweet. Tart. Vibrant ruby red. Buttery, crunchy topping. I halved the recipe, but doubled the raspberries so that I could use the en...

This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the amount of 'crisp' and maybe thickening with a little more tapioca or corn starch. Will make again.