Instructions: The crunch of the raspberry seeds adds additional texture to this bar.

Heat oven to 350 degrees F. Drain raspberries, reserving liquid. Add enough water to reserved liquid to measure 1 3/4 cups. In small saucepan, combine raspberry liquid and cornstarch; mix well. Cook over medium heat until sauce boils and thickens, stirring constantly. Cool.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, oats, brown sugar and baking powder; mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; set aside. Press remaining mixture in bottom of ungreased 13x9-inch pan.

Bake at 350 degrees F. for 10 minutes. In medium bowl, combine 1/2 cup of the sauce and raspberries; mix well. Spoon fruit mixture over partially baked crust; sprinkle reserved crumb mixture over top.

Bake at 350 degrees F. for 25 to 35 minutes or until topping is golden brown. In small bowl, beat whipping cream and powdered sugar until stiff peaks form. To serve, cut dessert into squares; top with remaining sauce and whipped cream. Store in refrigerator.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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