Ruby Razz Crunch

• 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.

crust, flour, oats, butter, brown sugar, cinnamon, filling, frozen raspberries, frozen rhubarb, sugar, cornstarch, topping, whipping cream, sugar, coloring

Taken from www.food.com/recipe/ruby-razz-crunch-129441 (may not work)