Ruby Razz Dessert Squares

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.

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.