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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 9 |
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Raspberry-Rhubarb treat. If serving hot prepare the topping early enough to allow to freeze a bit. Otherwise omit the topping ingredients. Ingredients:
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 |
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 |
1/2 cup whipping cream, whipped |
2 tablespoons sugar |
juice (reserved liquid from frozen fruit) |
1 -3 drop red food coloring |
Directions:
1. Preheat oven to 325.
2. Filling:.
3. In measuring cup combine the fruit juices and add water to make 1 cup.
4. 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.
5. Reserve 2 T. Raspberries for topping.
6. Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
7. If serving hot:.
8. Line a cookie sheet with wax paper.
9. In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
10. Drop in 9 mounds onto wax paper, freeze until firm for the topping.
11. Crust:.
12. In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
13. Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
14. Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
15. Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
16. Cool slightly and serve with the frozen mounds of topping.
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