Ruby Razz Crunch - cooking recipe

Ingredients

Crust
1 1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup butter, melted
1 cup brown sugar, packed
1 teaspoon cinnamon
Filling
1 (10 ounce) package frozen raspberries in light syrup, thawed, drained, reserving liquid
1 (16 ounce) package frozen rhubarb, thawed, drained, reserving liquid
1/2 cup sugar
3 tablespoons cornstarch
Topping
1/2 cup whipping cream, whipped
2 tablespoons sugar
juice (reserved liquid from frozen fruit)
1 -3 drop red food coloring

Preparation

Preheat oven to 325.
Filling:
In measuring cup combine the fruit juices and add water to make 1 cup.
In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
Reserve 2 T. Raspberries for topping.
Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
If serving hot:
Line a cookie sheet with wax paper.
In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
Drop in 9 mounds onto wax paper, freeze until firm for the topping.
Crust:
In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
Cool slightly and serve with the frozen mounds of topping.