Ruby Razz Crunch
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1266
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).