Ruby Razz Crunch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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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