Rhubarb Raspberry Crunch

My dad found a rhubarb patch in the trees behind our house when he was here last weekend, and mom brought some frozen raspberries from their patch with them. I went to allrecipes, where you can enter ingredients to find recipes that use those ingredients. I entered rhubarb and raspberries, and this is what I decided to make.

• 1 cup white sugar
• 1 tablespoon instant tapioca (I didn't have any tapioca, so I added an extra tablespoon of cornstarch)
  
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 4 cups rhubarb, cut into 1/2 inch pieces
• 1 cup raspberries
• 1/2 cup brown sugar (I increased the brown sugar, oatmeal and flour to about 2/3 cup each)
  
• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter, chilled

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan (I used an 11 x 7 pan).
In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Tastes good plain; tastes even better with whipped cream or ice cream.

Frozen Fruit Cups

The county extension service has been offering some classes on stretching your food dollar. This week the topic was healthy snacks. We tried this recipe, and I made some at home yesterday.

3 bananas
24 oz. strawberry yogurt (I used raspberry yogurt)
10 oz. frozen strawberries, thawed, with the juice (I used raspberries)
8 oz. canned crushed pineapple, with the juice

Line 18-24 muffin tin cups with paper baking cups. (I did not use paper cups, just put the mixture directly into the tins.)
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining items.
Spoon into muffin tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
Before serving, remove paper cups and let stand 10 minutes.