Ruby Razz Crunch

There are some desserts that just feel like home. For me, that’s Ruby Razz Crunch. I remember my grandmother meticulously preparing this treat during those fleeting summer days when raspberries and rhubarb were at their peak. The kitchen would fill with a sweet-tart aroma, a promise of the delightful contrast to come. Even as a child, I understood the magic happening: the vibrant fruit filling bubbling beneath a golden, crumbly topping, all crowned with those surprisingly delightful frozen raspberry dollops. It’s a symphony of textures and flavors, a nostalgic bite that transports me back to her warm embrace.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 30 minutes (plus chilling time for topping)
• Servings: 9
• Yield: 1 (9-inch square pan) dessert
• Dietary Type: Vegetarian

Ingredients

This delightful treat balances the bright tang of fruit with a comforting, crunchy base and a sweet, cool topping.

For the Crust:

• 1 ¼ cups all-purpose flour
• 1 cup quick-cooking rolled oats
• ½ cup butter, melted
• 1 cup brown sugar, packed
• 1 teaspoon cinnamon

For the Filling:

• 1 (10 ounce) package frozen raspberries in light syrup, thawed, drained, reserving liquid
• 1 (16 ounce) package frozen rhubarb, thawed, drained, reserving liquid
• ½ cup sugar
• 3 tablespoons cornstarch

For the Topping:

• ½ cup whipping cream, whipped
• 2 tablespoons sugar
• Reserved raspberries (from the filling)
• 1-3 drops red food coloring
• Reserved liquid (from frozen fruit)

Equipment Needed

To bring this Ruby Razz Crunch to life, you’ll want to have these essential kitchen tools ready:

• A 9-inch square baking pan
• A medium saucepan
• A small bowl
• A large bowl
• Measuring cups and spoons
• A measuring cup (for combining liquids)
• A cookie sheet
• Wax paper
• An oven
• A cooling rack

Instructions

Crafting this Ruby Razz Crunch is a rewarding process, layering textures and flavors for a truly memorable dessert.

1. Preheat your oven to 325°F (160°C). This lower temperature allows the crust to become perfectly golden brown without overcooking the delicate fruit filling.
2. Prepare the liquid base for the filling. In a measuring cup, combine the reserved liquid from both the frozen raspberries and the frozen rhubarb. Add water as needed to bring the total liquid volume to exactly 1 cup.
3. Begin the filling base. In a medium saucepan, combine the ½ cup sugar and cornstarch. Stir these dry ingredients together thoroughly. Gradually stir in the reserved fruit juices (your 1 cup mixture).
4. Thicken the filling base. Cook the mixture over medium heat, stirring constantly. Continue to cook until the mixture has thickened. This should take just a few minutes. Once thickened, remove the saucepan from the heat.
5. Set aside a portion of the raspberries for the topping. Carefully reserve 2 tablespoons of the thawed raspberries from the filling. These will be used to create the delightful frozen dollops for serving.
6. Complete the fruit filling. Stir the remaining berries and rhubarb (the thawed fruit you drained earlier) directly into the thickened cornstarch mixture in the saucepan. Set this filling mixture aside to cool slightly while you prepare the crust.
7. Prepare a surface for the frozen topping. Line a cookie sheet with wax paper. This will prevent the frozen topping from sticking.
8. Assemble the frozen topping. In a small bowl, combine the whipped cream, 2 tablespoons of sugar, and the reserved 2 tablespoons of raspberries. Add 1-3 drops of red food coloring to achieve a vibrant ruby hue. Gently mix these ingredients together.
9. Form and freeze the topping dollops. Using a spoon, drop 9 mounds of the whipped cream mixture onto the prepared wax paper-lined cookie sheet. Place the cookie sheet in the freezer until the mounds are firm. This might take about 15-30 minutes, depending on your freezer. It’s crucial they are firm enough to hold their shape when serving.
10. Prepare the crust mixture. In a large bowl, combine the 1 ¼ cups all-purpose flour, 1 cup brown sugar, 1 cup quick-cooking rolled oats, and 1 teaspoon cinnamon. Whisk these dry ingredients together to distribute evenly.
11. Incorporate the butter. Stir in the melted butter into the dry ingredients until the mixture resembles crumbs. Don’t overmix; you want a lovely crumbly texture.
12. Assemble the base crust. Take two-thirds of the crumb mixture and press it firmly into the bottom of an ungreased 9-inch square pan. Ensure an even layer.
13. Add the filling. Spoon the fruit filling mixture evenly over the prepared crust in the pan.
14. Top with the remaining crust mixture. Sprinkle the remaining one-third of the crumb mixture evenly over the top of the fruit filling.
15. Bake the Ruby Razz Crunch. Place the pan on a baking sheet (to catch any potential drips) and bake at 325°F (160°C) for 45-55 minutes. You’re looking for the crust to be golden brown and the filling to be bubbling around the edges.
16. Cool and serve. Cool the dessert slightly in the pan on a cooling rack. Once it’s cooled enough to handle but still warm, serve with the frozen mounds of topping.

Expert Tips & Tricks

• For a Crispier Topping: If you prefer a crunchier topping, you can lightly toast the crumb mixture before pressing it into the pan. Spread it on a baking sheet and toast in the oven at 325°F for about 10 minutes, stirring halfway through, then let it cool completely before proceeding with the recipe.
• Thickening Control: The cornstarch is key for a well-set filling. If you find your fruit is particularly watery after thawing, you might need to add a touch more cornstarch to the initial juice mixture to ensure it thickens properly. However, stick to the recipe’s quantities first, as frozen fruits can vary in their water content.
• Freezing the Topping: The frozen topping is a unique element that offers a delightful contrast in temperature and texture. Make sure it’s truly firm before serving. If you’re short on time, you can pop the lined cookie sheet into the freezer while the Ruby Razz Crunch bakes and cools.
• Uniform Mounds: For perfectly uniform topping dollops, you can use a small cookie scoop or even pipe the whipped cream mixture onto the wax paper using a large star tip if you want a more decorative presentation.

Serving & Storage Suggestions

Ruby Razz Crunch is best served slightly warm, allowing the flavors to meld and the topping to gently soften. Spoon generous portions into individual bowls and top each with one of the frozen raspberry-whipped cream mounds. The contrast between the warm, tart-sweet filling and the cool, creamy topping is truly magical.

Leftovers can be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer any remaining portions to an airtight container. The dessert will keep for up to 3 days. The frozen topping mounds can be refrozen if not used immediately; simply place them back on wax paper in the freezer. Reheating is best done gently in a microwave or a low oven for a few minutes to warm the crust and filling, but be mindful that the frozen topping will melt upon serving.

Nutritional Information

While this dessert is a delightful indulgence, it’s always good to have an idea of its nutritional profile.

Nutrient	Amount per Serving	% Daily Value
Calories	433.8 kcal
Calories from Fat		143 g
Total Fat	16 g	24%
Saturated Fat	9.7 g	48%
Cholesterol	45.2 mg	15%
Sodium	89.5 mg	3%
Total Carbohydrate	70.8 g	23%
Dietary Fiber	3.8 g	15%
Sugars	45 g	180%
Protein	4.1 g	8%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While the classic combination of raspberry and rhubarb is divine, feel free to experiment:

• Berry Blend: You can substitute some or all of the raspberries with frozen strawberries or mixed berries.
• Citrus Zest: For an extra layer of brightness, add the zest of one lemon or orange to the fruit filling.
• Nutty Crunch: If you don’t have rolled oats, chopped nuts like walnuts or pecans can be a delicious addition to the crust mixture, adding another dimension of texture.
• Dairy-Free/Vegan Topping: For a dairy-free or vegan option, whip coconut cream (the thick part from a chilled can of full-fat coconut milk) with sugar and a touch of vanilla extract to create a suitable topping. You may need to add more food coloring as coconut cream can be quite white.

FAQs (Frequently Asked Questions)

Q: Can I use fresh raspberries and rhubarb instead of frozen?
A: Absolutely! If using fresh fruit, you may need to adjust the cornstarch quantity slightly as fresh fruit can be more watery. Start with the recipe’s amount and add a little more if the filling doesn’t thicken sufficiently.

Q: How do I ensure the crust doesn’t get soggy?
A: Pressing the crust mixture firmly into the pan and baking until golden brown helps create a barrier. Serving it slightly warm rather than piping hot also prevents excessive sogginess.

Q: What if I don’t have quick-cooking rolled oats?
A: Regular rolled oats will also work, but they might add a slightly chewier texture to the crust. You could also pulse them briefly in a food processor to break them down a bit.

Q: Can I make the frozen topping ahead of time?
A: Yes, the frozen topping can be made a day in advance and kept in the freezer until ready to serve.

Q: Is this dessert suitable for a potluck or gathering?
A: Yes, Ruby Razz Crunch is an excellent make-ahead dessert for gatherings. Prepare it the day before, and assemble the frozen topping just before serving.

Final Thoughts

Ruby Razz Crunch is more than just a dessert; it’s an experience. It’s a testament to how simple, seasonal ingredients can be transformed into something truly extraordinary. The interplay of tart fruit, sweet crumb topping, and the surprising chill of the raspberry cream is a delightful dance on the palate. Whether you’re revisiting a cherished memory or creating a new one, I encourage you to give this recipe a try. It’s a perfect way to celebrate the vibrant flavors of summer, any time of year. Enjoy it with a cup of freshly brewed coffee or a light herbal tea. I’d love to hear about your experience!