Raspberry- Rhubarb Crunch

This is a tasty combination of sweet and tart. I love rhubarb but the raspberries add another dimension that is really good. Although this recipe calls for fresh rhubarb, I think frozen would work well here.

• Ready In: 1 hr 35 mins
• 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

1. Preheat oven to 325°F.
2. Combine flour, oats, brown sugar, cinnamon and salt in large bowl.
3. Cut in butter until crumbly.
4. Reserve 1 1/4 cups for topping.
5. Press remaining crumbs into ungreased 9-inch square pan.
6. Drain raspberries, reserving syrup.
7. Set raspberries aside.
8. Add enough water to syrup to make 1 cup.
9. Place mixture in small saucepan.
10. Combine 1/2 cup sugar and cornstarch and add to syrup mixture in pan.
11. Cook over medium heat, stirring constantly, until thickened and bubbly.
12. Remove from heat and set aside.
13. Top oat mixture in pan with reserved raspberries and rhubarb.
14. Pour cooked syrup mixture over fruit and sprinkle with reserved topping.
15. Bake for 1 hour or until golden brown.
16. Cool in pan on rack.
17. Cut into squares and serve with whipped cream or ice cream.