Use rhubarb and frozen raspberries for these crimson treats.
- prep 20 min cook 45 min
- serves 18
- 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
How to make it 1 hour, 5 minutes + cooling
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.
In a bowl, combine the crust ingredients until blended. Set aside 1/4 cup for topping. Press remaining crumb mixture into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray. Bake at 350°F for 8-10 minutes or until set.
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.
Nutritional Information(per serving)
- Calories: 210
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 90mg
- Carbs: 35g
- Protein: 2g
- Fiber: 2g
Diabetic exchanges: 2 starch, 1 fat.
Nutrition facts: 1 square equals 210 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 90 mg sodium, 35 g carbohydrate, 2 g fiber, 2 g protein. Diabetic exchanges: 2 starch, 1 fat.