Rhubarb-Raspberry Crunch

1 cup white sugar

1 tablespoon instant tapioca

1 tablespoon cornstarch

⅛ teaspoon salt

4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries

½ cup brown sugar

½ cup all-purpose flour

½ cup quick cooking oats

½ cup butter, chilled

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.

In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

Bake in preheated oven for 45 minutes, or until rhubarb is tender.