Ruby Razz Dessert Squares

Use rhubarb and frozen raspberries for these crimson treats.

from Light & Tasty | April/May 2006

Quick look

  • prep 20 min    cook 45 min
  • serves 18

Ingredients

  • 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


  • 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 x 9 x 2-inch baking pan coated with nonstick cooking spray. Bake at 350°F 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.

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.