Diabetic Delight...Dessert Squares
1 package (10 ounces) frozen sweetened raspberries, thawed
1 cup sugar
1/4 cup cornstarch
4 cups sliced fresh or frozen rhubarb
1 1/3 cups quick-cooking oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, melted
Drain raspberries, reserving 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 mins or until
thickened. Stir in the berries and rhubarb set aside.In a bowl, combine
the crust ingredients until blended. Set aside 1/4 cup for topping.
Press remaining crumb mixture into a 13 x 9 x 2-inch baking pan coated
with nonstick cooking spray. Bake at 350°F for 8-10 mins or until set.
Top with fruit mixture. Sprinkle with reserved crumb mixture. Bake 35-40
mins longer or until bubbly and rhubarb is tender. Cool on a wire rack.
Cut into squares. Serves 18