Instructions: Bake at 325 for 55 to 65 minutes

Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside.

Mix: the fruit juices and measure 1 cup, adding water if necessary.

Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear.

Remove from heat; cover.

Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mixture resembles coarse crumbs.

Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb mixture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping.

Pink Frozen cream topping: Beat 1 cup whipping cream until thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.)

8 th Pillsbury Grand National

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.