Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen sweetened raspberries, thawed

  2. 1 cup sugar

  3. 1/4 cup cornstarch

  4. 4 cups sliced fresh or frozen rhubarb CRUST:

  5. 1-1/3 cups quick-cooking oats

  6. 1 cup all-purpose flour

  7. 2/3 cup packed brown sugar

  8. 1/2 teaspoon ground cinnamon

  9. 1/8 teaspoon salt

  10. 2/3 cup butter, melted

Instructions Jump to Ingredients ↑

  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. 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. 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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