Raspberry-Rhubarb treat. If serving hot prepare the topping early enough to allow to freeze a bit. Otherwise omit the topping ingredients.
Provided by kzbhansen
Categories Dessert
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Filling:.
- In measuring cup combine the fruit juices and add water to make 1 cup.
- 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.
- Reserve 2 T. Raspberries for topping.
- Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
- If serving hot:.
- Line a cookie sheet with wax paper.
- In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
- Drop in 9 mounds onto wax paper, freeze until firm for the topping.
- Crust:.
- In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
- Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
- Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
- Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
- Cool slightly and serve with the frozen mounds of topping.
Nutrition Facts : Calories 433.8, Fat 16, SaturatedFat 9.7, Cholesterol 45.2, Sodium 89.5, Carbohydrate 70.8, Fiber 3.8, Sugar 45, Protein 4.1
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