Rhubarb-Raspberry Crunch

1 c sugar
1 tbsp instant tapioca
1 tbsp cornstarch
1/8 tsp salt
4 c rhubarb, cut into 1/2 inch pieces
1 c raspberries
1/2 c brown sugar
1/2 c flour
1/2 c quick cooking oats
1/2 c butter. chilled

Preheat oven to 350.
In a large bowl, combine sugar, tapioca, cornstarch and salt.
Place rhubarb and raspberries into bowl, coatung the completky.
Pour into baking pan.
In a medium bowl, mixtogether brown sugar, flour and oats.
Cut in butter until mixture resembles pea sized crumbs.
Spread on top of fuirt mixture.
Bake for 45 minutes.