Ingredients for Raspberry Rhubarb Crunch
- 1 ½ cups all-purpose flour
- Quick Oats
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Unsalted Butter
- Frozen Raspberries In Light Syrup
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 cups chopped rhubarb
- Whipped Cream
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How to Make Raspberry Rhubarb Crunch
- Preheat oven to 325°F (160°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup rolled oats, ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Reserve 1 ¼ cups of the crumb mixture for the topping.
- Press the remaining crumbs into an ungreased 9x9 inch baking pan.
- In a medium bowl, gently toss 2 cups fresh or frozen raspberries and 4 cups chopped rhubarb.
- If using frozen fruit, do not thaw.
- In a small saucepan, combine the reserved raspberry syrup (or ½ cup water if using fresh raspberries) and ½ cup granulated sugar.
- In a separate small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water until smooth.
- Add the cornstarch slurry to the saucepan with the raspberry syrup and sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute.
- Remove from heat and set aside.
- Spread the raspberry and rhubarb mixture evenly over the oat crust in the baking pan.
- Pour the cooked syrup mixture over the fruit.
- Sprinkle the reserved crumb topping evenly over the fruit and syrup.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool completely in the pan on a wire rack before cutting into squares.
- Serve warm with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
173g
Fat
33g
Carbs
23g
