Rhubarb and Raspberry Crisp

 by Diana

2 c cut up rhubarb

1 15 oz package of frozen raspberries

½ c sugar

2 tbsp flour

1 tsp lemon juice

1 c flour

1 c brown sugar

½ c butter

Mix the rhubarb, raspberries, sugar, flour and lemon juice together and pour into a baking dish. Crumble the flour, brown sugar and butter together and pour over the fruit. Bake for 40 minutes at 350 deg F until the rhubarb is tender. Serve warm with cream.