Ruby Razz Crunch

Ingredients

• 1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
• 1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
• 1/4 c. for topping)
• 1/2 c. Sugar
• 3 Tbsp. cornstarch
• 1 1/2 c. sifted Pillsbury's Best enriched flour
• 1 c. quick-cooking oats
• 1 tsp. French's cinnamon
• 1/2 c. melted butter

Procedures

1. Drain rhubarb and raspberries.
2. Combine fruits; set aside.
3. Mix the fruit juices and measure 1 cup adding water if necessary.
4. Combine Sugar and cornstarch in saucepan.
5. Blend in fruit juices.
6. Cook over medium heat, stirring constantly until thick and clear.
7. Remove from heat, cover and set aside.
8. Blend together flour, Oats, cinnamon and melted butter until mixture resembles coarse crumbs.
9. Press half of crumb mixture firmly into 8 x 9-inch pan.
10. Cover with drained fruit mixture and the thickened fruit juices.
11. Sprinkle with remain- der of crumbs mixture; pat down lightly.
12. Bake in slow 325 degrees oven for 55 to 60 minutes.
13. Cool slightly in pan before cutting into squares.
14. Serve warm or cold with mounds of frozen top- ping.