Ruby Razz Crunch
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
-
Crust
- 1 1⁄4 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 1⁄2 cup butter, melted
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
-
Filling
- 1 (10 ounce) package frozen raspberries in light syrup, thawed, drained, reserving liquid
- 1 (16 ounce) package frozen rhubarb, thawed, drained, reserving liquid
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
-
Topping
- 1⁄2 cup whipping cream, whipped
- 2 tablespoons sugar
- juice (reserved liquid from frozen fruit)
- 1 -3 drop red food coloring
directions
- Preheat oven to 325.
-
Filling:
- In measuring cup combine the fruit juices and add water to make 1 cup.
- In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
- Reserve 2 T. Raspberries for topping.
- Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
-
If serving hot:
- Line a cookie sheet with wax paper.
- In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
- Drop in 9 mounds onto wax paper, freeze until firm for the topping.
-
Crust:
- In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
- Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
- Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
- Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
- Cool slightly and serve with the frozen mounds of topping.
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RECIPE SUBMITTED BY
My name is Karen. I love to cook. I collect cookbooks, my favorite being ones you can get from churches or schools that have peoples personal favorites in them. Whenever I visit out of state I try to find 1-2 of these
kinds of cookbooks.
My hobbies are painting, cross stitch, scrapbooking and spending time with my 3 children.
Megan 21 years old, Jeremy 16 Years old, and Clayton 8 years old.
People love my pizza Swirls. I love all foods. I love to try complicated recipes for fun and I make alot of my own breads. My kids love to help me cook I think its a great time to get to communicate with our kids especially when life can get so crazy with school and such, this is a great habit we have gotten into, cooking and chatting LOL.
We now have a smoothie night where we make an assortment of smoothies as a dessert, and on occasion we have had smoothies for dinner but that is a rare occasion. Its kids choice and they have fun on recipezaar because I have dedicated a cookbook just to smoothies. My daughter is getting creative in her smoothie endeavors and coming up with some incredible ideas!
In Jan 09 I was diagnosed with Breast Cancer and have just began the treatments
to get myself back up to speed.
*UPDATE* November 2009
I have finished my radiation and chemotherapy and am on the mend. Chemo
caused nerve damage in my leg so I am unable to walk without a cane and a brace but otherwise doing great!!!!!!!!
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In september of 2009, The Pink ribbon tour came through Wickenburg. The pink ribbon tour are 2 Pink Fire Trucks with the firefighters wearing pink. I had the honor
of being one of the people that got to sign my name on the firetrucks as it was beginning a long tour of the United States.
It was such an incredible expierience, I could feel the love and healing in the air (Even thought it WAS raining lol) For more
information on these incredible people:
Here is their web site http://www.pinkribbontour.com/
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