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:Cobbler Recipes