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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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 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 |
Directions:
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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