Ruby Razz Dessert Squares

A refreshing delectable dessert.

[quicklook-recipe prep_time=”20 min” cook_time=”45 min” serves=”18″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”1 hour, 5 minutes + cooling”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item][/step-list-wrapper]

[nutrition-info calories=”210″ calories_fat=”” fat=”7g” sat_fat=”4g” choles=”18mg” sodium=”90mg” carbs=”35g” sugars=”” 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.

Popular Videos

Reader's Digest
Originally Published in Reader's Digest