Raspberry- Rhubarb Crunch

Recipe by nadia murray
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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.
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