Raspberry Rhubarb Crunch (adapted from The English Kitchen)
1 cup flour
3/4 cup old fashioned oats
1 cup brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup butter, melted (1 stick)
2 cups of diced fresh rhubarb
2 cups fresh/frozen raspberries
For the sauce:
1 cup sugar
2 Tb corn starch
1 cup of water
1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees. Butter a 8-9 inch square baking dish (or a nice big round one). Set aside.
Stir the flour, oats, brown sugar, salt, and spices together. Stir in the melted butter until completely combined, with no more dry bits. Press half of the crumbs into the prepared baking dish. Place the dish into the oven to toast while the oven preheats, or for about 10 minutes. Remove from oven, let cool a few minutes, and scatter the rhubarb and raspberries over the bottom crust.
Combine the sugar, corn flour, water and vanilla in a small saucepan. Bring to a boil over medium heat and cook until thick and clearish. Pour this mixture evenly over top of the fruit. Top with the remainder of the crumb mixture, pressing it down gently.
Bake for 35 to 40 minutes until golden brown and bubbling at the edges.
Let sit about 15 minutes to cool. Serve warm with ice cream, custard, or just plain cream! Yum!!