Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (10 oz.) thawed frozen red -cup for
-raspberries (reserve 1/4

Bake at 325 for 55 to 65 minutes

Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large)
and topping). Combine fruit, set aside.

Mix: the fruit juices and measure 1 cup, adding water if necessary.

Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in
fruit juices. Cook over medium heat, stirring constantly, until thick
and clear. Remove from heat; cover.

Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown
sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted
butter until mixture resembles coarse crumbs.

Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with
drained fruit mixture and the thickened fruit juice. Sprinkle with
remaining crumb mixture. Bake until golden brown. Cool slightly in
pan before cutting into squares. Serve warm or cold with mounds of
topping.

Pink Frozen cream topping: Beat 1 cup whipping cream until
thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1
to 3 drops of red food coloring. Continue beating until stiff. Drop
in mounds on waxed paper or aluminum foil; freeze until firm. (If
desired, serve unfrozen.)

From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins,
Colorado 8 th Pillsbury Grand National Shared By: Pat Stockett

Browse by categories