Rhubarb Raspberry Crunch-fabulous alone or with ice cream

We enjoyed this dessert at our visiting teaching conference last year.  


Rhubarb Raspberry Crunch
                                                               from Judy Frizzell

1 c sugar
3 T flour
3 c raspberries (fresh or frozen)
3 c diced rhubarb
1 1/2 c flour
1 c brown sugar
1 c butter (softened)
1 c rolled oats

Directions:
1. Preheat oven to 375 degrees.
2.  In a large bowl, mix white sugar, 3 T flour, raspberries and rhubarb. Place mixture in 9 x 13 pan.
3.  Mix 1 1/2 c flour, brown sugar, butter  and oats until crumbly.  You may want to use a pastry blender for this.  Crumble on top of rhubarb and raspberry mixture.
4. Bake 45 min in the preheated oven or until crisp and lightly browned.