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Rhubarb and Raspberry Crunch Layer

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 3/8 c Rolled oats
1 1/3 c Digestive or ginger cookies; crushed
1/3 c Mixed chopped nuts
6 oz Sugar; divided in half
Cinnamon
3 2/3 c Rhubarb; cut into 1" pieces
1 1/2 c Frozen raspberries; thawed
1/2 c Butter; melted

INSTRUCTIONS

1. Mix together butter, biscuits, nuts, half the sugar and connamon
2. In another bowl mix remaining sugar and fruits together.
3. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof
dish.
4. Sprinkle with half biscuit mixture.
5. Repeat layers.
6. Bake at 190 degrees for 30-40 minutes on the fourth shelf.
7. Serve hot or cold with ice cream or cream.
Posted to RecipeLu list by: by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998, converted by MC_Buster.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 14,
1998

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