Rhubarb and Raspberry Crunch Layer
Rhubarb and Raspberry Crunch Layer Preparation
1. Mix together butter, biscuits, nuts, half the sugar and connamon 2. In another bowl mix remaining sugar and fruits together. 3. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. 4. Sprinkle with half biscuit mixture. 5. Repeat layers. 6. Bake at 190 degrees for 30-40 minutes on the fourth shelf. 7. Serve hot or cold with ice cream or cream. Posted to RecipeLu list by: by email@example.com (Nadia I Canty) on Mar 13, 1998, Posted to recipelu-digest by RecipeLu
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