||Ruby Razz Crunch
1 pk (10 oz.) thawed frozen red
-raspberries (reserve 1/4
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 topping.
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 By: Pat Stockett