Recipe - Rhubarb And Raspberry Crunch Layer

1 3/8 cup Rolled oats
1 1/3 cup Digestive or ginger cookies;
crushed
1/3 cup Mixed chopped nuts
6 ounce Sugar; divided in half
Cinnamon
3 2/3 cup Rhubarb; cut into 1" pieces
1 One half cup Frozen raspberries; thawed
One half cup Butter; melted

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 1.1 litre (2 pint) greased ovenproof
dish.

4. Sprinkle with half biscuit mixture.

5. Repeat layers.

6. Bake at 190 degrees for 3040 minutes on the fourth shelf.

7. Serve hot or cold with ice cream or cream.

Posted to RecipeLu list by: by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998, converted by MC_Buster.
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 14,
1998