Ruby Razz Crunch

Ingredients

 * 1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
 * 1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
 * 1/4 c. for topping)
 * 1/2 c. sugar
 * 3 Tbsp. cornstarch
 * 1 1/2 c. sifted Pillsbury's Best enriched flour
 * 1 c. quick-cooking oats
 * 1 tsp. French's cinnamon
 * 1/2 c. melted butter

Directions

 * 1) Drain rhubarb and raspberries.
 * 2) Combine fruits; set aside.
 * 3) Mix the fruit juices and measure 1 cup adding water if necessary.
 * 4) Combine sugar and cornstarch in saucepan.
 * 5) Blend in fruit juices.
 * 6) Cook over medium heat, stirring constantly until thick and clear.
 * 7) Remove from heat, cover and set aside.
 * 8) Blend together flour, oats, cinnamon and melted butter until mixture resembles coarse crumbs.
 * 9) Press half of crumb mixture firmly into 8 x 9-inch pan.
 * 10) Cover with drained fruit mixture and the thickened fruit juices.
 * 11) Sprinkle with remain- der of crumbs mixture; pat down lightly.
 * 12) Bake in slow 325 degrees oven for 55 to 60 minutes.
 * 13) Cool slightly in pan before cutting into squares.
 * 14) Serve warm or cold with mounds of frozen top- ping.