Ruby Razz Crunch

Directions

1. 1
   Preheat oven to 325.
2. 2
   Filling:
3. 3
   In measuring cup combine the fruit juices and add water to make 1 cup.
4. 4
   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.
5. 5
   Reserve 2 T. Raspberries for topping.
6. 6
   Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
7. 7
   If serving hot:
8. 8
   Line a cookie sheet with wax paper.
9. 9
   In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
10. 10
    Drop in 9 mounds onto wax paper, freeze until firm for the topping.
11. 11
    Crust:
12. 12
    In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
13. 13
    Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
14. 14
    Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
15. 15
    Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
16. 16
    Cool slightly and serve with the frozen mounds of topping.