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Name: Ruby Razz Crunch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pk (10 oz.) thawed frozen red

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INGREDIENTS

1 pk (10 oz.) thawed frozen red

Servings

INSTRUCTIONS

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

NOTES

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Ruby Razz Crunch

1 pk (10 oz.) thawed frozen red

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

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.