Raspberry- Rhubarb Crunch

• 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)

1. Preheat oven to 325u0b0F.
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.

flour, oats, brown sugar, cinnamon, salt, unsalted butter, frozen raspberries, sugar, cornstarch, rhubarb, whipped cream

Taken from www.food.com/recipe/raspberry-rhubarb-crunch-88322 (may not work)