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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Ruby Razz Crunch |
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Serves: 9 Print this RecipeAchsa Myers - Fort Collins, Colorado Bake-Off® Contest 8, 1956 Prize Winner Keep frozen rhubarb and raspberries on hand to make this terrific dessert, garnished with a frozen whipped cream topping. FILLING 1 (10-ounce) package frozen raspberries with syrup, thawed, drained, reserving liquid 1 (16-ounce) package frozen rhubarb, thawed, drained, reserving liquid 1/2 cup sugar 3 tablespoons cornstarch TOPPING* 1/2 cup whipping cream, whipped 2 tablespoons sugar 1 to 3 drops red food coloring, if desired CRUST 1 1/4 cups all-purpose flour 1 cup firmly packed brown sugar 1 cup quick-cooking rolled oats 1 teaspoon cinnamon 1/2 cup margarine or butter, melted Heat oven to 325°F. Reserve 2 tablespoons raspberries for topping. In measuring cup, combine reserved raspberry and rhubarb liquids. If necessary, add water to make 1 cup. In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in reserved liquids. Cook over medium heat until thickened, stirring constantly; remove from heat. Stir remaining raspberries and rhubarb into cornstarch mixture. Set aside. Line cookie sheet with waxed paper. In small bowl, combine whipped cream, 2 tablespoons sugar, reserved raspberries and food color. Drop in 9 mounds onto waxed paper-lined cookie sheet; freeze until firm. In large bowl, combine flour, brown sugar, rolled oats and cinnamon. Stir in margarine until crumbly. Press 2/3 of crust mixture in bottom of ungreased 9-inch square pan. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture. Bake at 325°F. for 45 to 55 minutes or until crust is golden brown and filling bubbles around edges. Cool slightly. To serve, cut into squares; top each serving with mound of frozen topping. MICROWAVE DIRECTIONS: In 4-cup microwave-safe measuring cup, combine 1/2 cup sugar and cornstarch; mix well. Measure reserved liquids as directed above; stir into cornstarch mixture. Microwave on HIGH for 4 to 4 1/2 minutes or until thick and bubbly, stirring once halfway through cooking. Stir in remaining raspberries and rhubarb; set aside. Prepare topping as directed above. Place margarine in medium microwave-safe bowl. Microwave on HIGH for 45 to 60 seconds or until melted. Add remaining crust ingredients; mix until crumbly. Press 2/3 of crust mixture in bottom of 8-inch square (1 1/2-quart) microwave-safe dish. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture. Microwave on MEDIUM for 10 minutes, turning dish 1/4 turn halfway through cooking. Turn 1/4 turn; microwave on HIGH for 4 to 5 minutes or until filling bubbles around edges. Cool at least 20 minutes before serving. To serve, cut into squares; top each serving with mound of frozen topping. *TIP: If desired, topping can be prepared and served without freezing. Nutrition Per Serving: Calories 440; Protein 4g; Carbohydrate 70g; Fat 16g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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