Raspberry- Rhubarb Crunch
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 1 1⁄2 cups flour
- 1 cup quick oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter
- 1 (12 ounce) package frozen raspberries in light syrup, thawed and undrained
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 2 cups chopped rhubarb
- whipped cream (to garnish) or ice cream (to garnish)
directions
- Preheat oven to 325°F.
- Combine flour, oats, brown sugar, cinnamon and salt in large bowl.
- Cut in butter until crumbly.
- Reserve 1 1/4 cups for topping.
- Press remaining crumbs into ungreased 9-inch square pan.
- Drain raspberries, reserving syrup.
- Set raspberries aside.
- Add enough water to syrup to make 1 cup.
- Place mixture in small saucepan.
- Combine 1/2 cup sugar and cornstarch and add to syrup mixture in pan.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and set aside.
- Top oat mixture in pan with reserved raspberries and rhubarb.
- Pour cooked syrup mixture over fruit and sprinkle with reserved topping.
- Bake for 1 hour or until golden brown.
- Cool in pan on rack.
- Cut into squares and serve with whipped cream or ice cream.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
nadia murray
Oxford, GA
I live in the Pittsburgh area but am originally from Montreal and have lived in several states over the years. I am mom to a daughter 15 and a son 11. I have a degree in foods and nutrition and am currently working at a local kitchen store. I am a passionate baker and collector of cookbooks- especially baking and dessert books and community cookbooks but I have thousands of various types. My family are my biggest fans but I love to bake for friends and my kids school events as well. I enjoy traveling, eating out, reading and spending time at home . My pet peeve is people who won't share recipes- I mean, come on... which is why I love recipezaar- it's a giant recipe swap!