RHUBARB & RASPBERRY CRISP

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.