Rhubarb and raspberry crunch layer

1 Servings

Ingredients

Quantity Ingredient
1⅜ cup Rolled oats
1⅓ cup Digestive or ginger cookies; crushed
⅓ cup Mixed chopped nuts
6 ounces Sugar; divided in half
Cinnamon
3⅔ cup Rhubarb; cut into 1\" pieces
1½ cup Frozen raspberries; thawed
½ cup Butter; melted

Directions

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 1⅒ 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@... (Nadia I Canty) on Mar 13, 1998, converted by MC_Buster.

Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 14, 1998

Related recipes