Ruby Razz Crunch Recipe

Name: Ruby Razz Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Crust; 1 1/4 cups all-purpose flour; 1 cup quick-cooking rolled oats; 1/2 cup butter, melted; 1 cup brown sugar, packed; 1 teaspoon cinnamon; Filling; 1 (10 ounce) package frozen raspberries in light 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; juice (reserved liquid from frozen fruit); 1 -3 drop red food coloring

Servings: persons

Crust
1 1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup butter, melted
1 cup brown sugar, packed
1 teaspoon cinnamon
Filling
1 (10 ounce) package frozen raspberries in light 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
juice (reserved liquid from frozen fruit)
1 -3 drop red food coloring

1
Preheat oven to 325.
2
Filling:
3
In measuring cup combine the fruit juices and add water to make 1 cup.
4
In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
5
Reserve 2 T. Raspberries for topping.
6
Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
7
If serving hot:
8
Line a cookie sheet with wax paper.
9
In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
10
Drop in 9 mounds onto wax paper, freeze until firm for the topping.
11
Crust:
12
In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
13
Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
14
Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
15
Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
16
Cool slightly and serve with the frozen mounds of topping.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 1 1/4 cups all-purpose flour, 1 cup quick-cooking rolled oats, 1/2 cup butter, melted, and more.

Yes, Ruby Razz Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ruby Razz Crunch

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