Base:
5 C diced rhubarb
1 – 15 oz. pkge. frozen raspberries
½ C white sugar
2 tbsp flour
1 tbsp lemon juice
Combine the fruit and place in a baking dish. Combine the flour and sugar and stir into the fruit. Sprinkle the lemon juice over the fruit.
Topping:
1 C flour
1 C brown sugar
½ C butter
Combine the ingredients until crumbly. Sprinkle over fruit and pack lightly. Bake for about 40 minutes at 350°F.
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