Raspberry Rhubarb Crisp - cooking recipe

Ingredients

19 graham crackers
2 c. frozen rhubarb, thawed
1 (10 oz.) pkg. frozen raspberries in syrup, thawed
2/3 c. brown sugar
2 Tbsp. cornstarch
1/3 c. flour
1/4 c. margarine, melted

Preparation

Place 9 crackers on bottom of 8 x 8-inch pan.
In saucepan over medium heat, add rhubarb, raspberries, 1/2 cup sugar and cornstarch until boiling.
Spoon into pan and set aside.
Coarsely crush remaining crackers.
Stir in flour, margarine and remaining sugar.
Sprinkle mixture evenly over fruit.
Bake at 375\u00b0 for 20 to 25 minutes.