Of course, not everyone develops a taste for this tart and tangy morsel. That's fine with me and my family. We love it!
This recipe is simple and easy. I keep frozen raspberries on hand this time of year.
All you need is a flour, sugar, brown sugar, salt, tapioca, quick cooking oats, butter and cornstarch.
Chop the rhubarb into 1/2 inch pieces and mix it in a large bowl with the raspberries.
Gently toss those with the tapioca, sugar and cornstarch. Place them in a greased 9 X 13 pan. Start on your crunch topping - brown sugar, flour, quick cooking oats and butter.
Serve this warm with vanilla ice cream! Yum!
I would invite you over to enjoy dessert, but my family doesn't share very well - especially rhubarb!
Stay tuned for another rhubarb recipe this week!