PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES 

READY IN: 1 HOUR

A perfect rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by brown sugar and oats crust. 

INGREDIENTS:

1. 1 cup white sugar
2. 1 tablespoon instant tapioca
3. 1 tablespoon cornstarch
4. 1/8 teaspoon salt
5. 4 cups rhubarb, cut into 1/2 inch pieces
6. 1 cup raspberries
7. 1/2 cup brown sugar
8. 1/2 cup all-purpose flour
9. 1/2 cup quick cooking oats
10. 1/2 cup butter, chilled

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into a bowl making sure to completely coat them with dry ingredients. Pour into the baking pan.
3. In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until the mixture resembles pea-sized crumbs. Spread on top of the fruit mixture.
4. Bake in a preheated oven for 45 minutes, or until rhubarb is tender.