Ruby razz crunch
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Ruby razz crunch
Last updated 6/12/2012 12:52:23 AM. Recipe ID 14108. Report a problem with this recipe.
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      Title: Ruby razz crunch
 Categories: Toppings
      Yield: 6 servings
      1 pk (10 oz.) thawed frozen red
           -raspberries (reserve 1/4
           -cup for
  Bake at 325 for 55 to 65 minutes
  Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large)
  and topping).  Combine fruit, set aside.
  Mix: the fruit juices and measure 1 cup, adding water if necessary.
  Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan.  Blend in
  fruit juices. Cook over medium heat, stirring constantly, until thick
  and clear. Remove from heat; cover.
  Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown
  sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted
  butter until mixture resembles coarse crumbs.
  Press two thirds of crumb mixture firmly into 9 x 9 pan.  Cover with
  drained fruit mixture and the thickened fruit juice.  Sprinkle with
  remaining crumb mixture.  Bake until golden brown.  Cool slightly in
  pan before cutting into squares.  Serve warm or cold with mounds of
  Pink Frozen cream topping:  Beat 1 cup whipping cream until
  thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1
  to 3 drops of red food coloring.  Continue beating until stiff.  Drop
  in mounds on waxed paper or aluminum foil; freeze until firm. (If
  desired, serve unfrozen.)
  From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins,
  Colorado 8 th Pillsbury Grand National Shared 

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Recipe ID 14108 (Apr 03, 2005)

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