Recipe by nadia murray
This is a tasty combination of sweet and tart. I love rhubarb but the raspberries add another dimension that is really good. Although this recipe calls for fresh rhubarb, I think frozen would work well here.
- 1 1⁄2 cups flour
- 1 cup quick oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter
- 1 (12 ounce) package frozen raspberries in light syrup, thawed and undrained
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 2 cups chopped rhubarb
- whipped cream (to garnish) or ice cream (to garnish)
Directions See How It's Made
- Preheat oven to 325°F.
- Combine flour, oats, brown sugar, cinnamon and salt in large bowl.
- Cut in butter until crumbly.
- Reserve 1 1/4 cups for topping.
- Press remaining crumbs into ungreased 9-inch square pan.
- Drain raspberries, reserving syrup.
- Set raspberries aside.
- Add enough water to syrup to make 1 cup.
- Place mixture in small saucepan.
- Combine 1/2 cup sugar and cornstarch and add to syrup mixture in pan.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and set aside.
- Top oat mixture in pan with reserved raspberries and rhubarb.
- Pour cooked syrup mixture over fruit and sprinkle with reserved topping.
- Bake for 1 hour or until golden brown.
- Cool in pan on rack.
- Cut into squares and serve with whipped cream or ice cream.