Monday, July 03, 2006

Ruby Razz Crunch!!!

another yummy recipe i tried recently i found @ . this makes a decent dessert, however i think i would tweak a few notes are listed at the bottom or this recipe.

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


Rhubarb--i used fresh rhubarb. And since rhubarb isn't one of my most favourite things, and i figured this might be quite tart with rhub and raspberries, i shorted the rhub a bit.

Flour--i try to use whole wheat whenever i can. in this dish, i found white whole wheat flour to be okay, but the oatmeal/flour/butter mixture came out a strange crumbly--not as it normal should. Next time i might use a half and half flour mix or whole wheat pastry flour.

Needs pecans or some sort of nuts!! I think it might add a little flavour to it.

Cinnamon--we are cinnaholics around here, so we always add more cinnamon to our dishes and 1.5 tsp still wasn't enough in this dish.

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