Ruby Razz Dessert Squares

Name: Ruby Razz Dessert Squares
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 18
Cuisine: Global
Ingredients: 158 milliliters packed brown sugar; 158 milliliters butter, melted; 59 milliliters cornstarch; 237 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 315 milliliters quick-cooking oats; 283 grams package frozen sweetened raspberries, thawed; 946 milliliters sliced fresh or frozen rhubarb; 0 teaspoons salt; 237 milliliters sugar

Need a lacto ovo vegetarian dessert? Ruby Razz Dessert Squares could be an awesome recipe to try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 202 calories. This recipe serves 18. If you have brown sugar, quick-cooking oats, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Drain raspberries, reserving juice.

Ingredients you will need

Raspberries

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.

Ingredients you will need

Corn Starch

Raspberries

Berries

Rhubarb

Juice

Sugar

Water

Equipment you will use

Sauce Pan

In a bowl, combine the crust ingredients until blended. Set aside 1/4 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Crust

Equipment you will use

Baking Pan

Bowl

Bake at 350° for 8-10 minutes or until set.

Equipment you will use

Oven

Top with fruit mixture.

Ingredients you will need

Fruit

Sprinkle with reserved crumb mixture.

Bake 35-40 minutes longer or until bubbly and rhubarb is tender. Cool on a wire rack.

Ingredients you will need

Rhubarb

Equipment you will use

Wire Rack

Oven

Cut into squares.

Equipment

Ingredients

Servings:

158milliliters

packed brown sugar 158milliliters

butter, melted 59milliliters

cornstarch 237milliliters

all-purpose flour 1teaspoons

ground cinnamon 315milliliters

quick-cooking oats 283grams

package frozen sweetened raspberries, thawed 946milliliters

sliced fresh or frozen rhubarb 0teaspoons

salt 237milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "