Rhubarb-Raspberry Crunch

Ingredients

• 1 cup white sugar
• 1 tablespoon instant tapioca
• 1 tablespoon cornstarch
• 0.13 teaspoons salt
• 4 cups rhubarb , cut into 1/2 inch pieces
• 1 cup raspberries
• 0.5 cups brown sugar
• 0.5 cups all-purpose flour
• 0.5 cups quick cooking oats
• 0.5 cups butter , chilled

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.

2. 2

   Whisk together white sugar, tapioca, cornstarch, and salt in a large bowl until well combined. Add rhubarb and raspberries; toss until evenly coated. Pour into the prepared pan.

3. 3

   Combine brown sugar, flour, and oats in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

4. 4

   Bake in the preheated oven until rhubarb is tender, about 45 minutes.