INGREDIENTS

INSTRUCTIONS

Bake at 325 for 55 to 65 minutes
Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and
topping).  Combine fruit, set aside.
Mix: the fruit juices and measure 1 cup, adding water if necessary.
Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit
juices. Cook over medium heat, stirring constantly, until thick and clear.
Remove from heat; cover.
Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1
cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until
mixture resembles coarse crumbs.
Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained
fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb
mixture.  Bake until golden brown.  Cool slightly in pan before cutting
into squares.  Serve warm or cold with mounds of topping.
Pink Frozen cream topping:  Beat 1 cup whipping cream until thickened; add
1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red
food coloring. Continue beating until stiff. Drop in mounds on waxed paper
or aluminum foil; freeze until firm. (If desired, serve unfrozen.)
From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado
8 th Pillsbury Grand National Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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