Ruby Razz Dessert Squares |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Pauline Murray relies on rhubarb and frozen raspberries for these yummy, crimson treats. I replaced the fresh raspberries that were originally called for with the frozen variety so that I could decrease the sugar in the fruit mixture, explains the Cleveland, Ohio baker. The squares are perfect any time of year. Ingredients:
1 package (10 ounces) frozen sweetened raspberries, thawed |
1 cup sugar |
1/4 cup cornstarch |
4 cups sliced fresh or frozen rhubarb |
crust: |
1-1/3 cups quick-cooking oats |
1 cup king arthur unbleached all-purpose flour |
2/3 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
2/3 cup butter, melted |
Directions:
1. Drain raspberries, reserving juice. Add enough water to reserved juice to measure 1-1/2 cups; set berries aside. In a small saucepan, combine the sugar and cornstarch. Gradually stir in raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the berries and rhubarb; set aside.
2. In a bowl, combine the crust ingredients until blended. Set aside 1/4 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until set.
3. Top with fruit mixture. Sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until bubbly and rhubarb is tender. Cool on a wire rack. Cut into squares. Yield: 18 servings.
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