Ruby Razz Crunch

== Description ==
== Ingredients ==
* 1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
* 1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
* 1/4 c. for topping)
* 1/2 c. Sugar
* 3 Tbsp. cornstarch
* 1 1/2 c. sifted Pillsbury's Best enriched flour
* 1 c. quick-cooking oats
* 1 tsp. French's cinnamon
* 1/2 c. melted butter
== Directions ==
# Drain rhubarb and raspberries. 
# Combine fruits; set aside. 
# Mix the fruit juices and measure 1 cup adding water if necessary. 
# Combine Sugar and cornstarch in saucepan. 
# Blend in fruit juices. 
# Cook over medium heat, stirring constantly until thick and clear. 
# Remove from heat, cover and set aside. 
# Blend together flour, Oats, cinnamon and melted butter until mixture resembles coarse crumbs. 
# Press half of crumb mixture firmly into 8 x 9-inch pan. 
# Cover with drained fruit mixture and the thickened fruit juices. 
# Sprinkle with remain- der of crumbs mixture; pat down lightly. 
# Bake in slow 325 degrees oven for 55 to 60 minutes. 
# Cool slightly in pan before cutting into squares. 
# Serve warm or cold with mounds of frozen top- ping.
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Category:Rhubarb cobbler Recipes
Category:Rhubarb Recipes
Category:Quick oats Recipes
Category:Raspberry Recipes
Category:Oats Recipes