Ruby Razz Dessert Squares

• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1 cup sugar
• 1/4 cup cornstarch
• 4 cups sliced fresh or frozen rhubarb
• 1-1/3 cups quick-cooking oats
• 1 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2/3 cup butter, melted

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.
2. 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 350u0b0 for 8-10 minutes or until set.
3. 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.

raspberries, sugar, cornstarch, frozen rhubarb, oats, flour, brown sugar, ground cinnamon, salt, butter

Taken from www.tasteofhome.com/recipes/ruby-razz-dessert-squares/ (may not work)