So easy and so delicious!
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
"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."
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
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.
*I sprinkled walnuts on half of this.