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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
10 oz. bag(s) frozen raspberries with syrup thawed and drained, liquid reserved |
4 cup(s) fresh or frozen chopped rhubarb thawed and drained, liquid reserved |
1/2 cup(s) sugar |
3 tablespoon(s) cornstarch |
1 1/4 cup(s) all-purpose flour |
1 cup(s) packed brown sugar |
1 cup(s) quick cooking oats |
1 teaspoon(s) cinnamon |
1/2 cup(s) butter or margarine, melted |
Directions:
1. Heat oven to 350 degrees. In a measuring cup, mix the reserved raspberry and rhubarb liquids and, if necessary, add water to make 1 cup.
2. In a 2 qt. saucepan, mix 1/2 c. sugar and the cornstarch; stir in liquids. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in raspberries and rhubarb and set aside.
3. In a large bowl, mix flour, brown sugar, oats and cinnamon. Stir in butter until crumbly. Press 2/3 of the crumb mixture in the bottom of an ungreased 9-inch square pan. Bake for 12 minutes. Remove from oven and spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crumb mixture. Bake 50-55 minutes. Cool slightly before serving. Good with vanilla ice cream.
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