*  Exported from  MasterCook  *
 
                              RUBY RAZZ CRUNCH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           (10 oz.) thawed frozen red
                         -raspberries (reserve 1/4
                         -cup for
 
   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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