Wild raspberries are yours for the picking in a ditch or river bank near you.
Take advantage of our warm summer weather and gather plump, succulent red raspberries or peach-coloured salmonberries for jam, juice, pie or these delicious squares. Similar to a date square in texture but amped up in flavour, these will be quickly devoured if left out for very long.
Remember, always reward your pickers with some of the bounty – one always needs a reliable work force.
Wild raspberries are yours for the picking in a ditch or river bank near you.
Take advantage of our warm summer weather and gather plump, succulent red raspberries or peach-coloured salmonberries for jam, juice, pie or these delicious squares. Similar to a date square in texture but amped up in flavour, these will be quickly devoured if left out for very long.
Wild Raspberry Squares
INGREDIENTS:
4 cups wild raspberries or salmonberries
½ cup brown sugar
? cup lemon juice
1 tablespoon plus 2 teaspoons cornstarch
1 teaspoon lemon zeste (grated rind)
2½ cups rolled oats
1¼ cups all purpose flour
¼ teaspoon salt
1 teaspoon lemon zeste (grated rind)
1 cup cold butter, cubed
PREPARATION:
- Pre-heat oven to 350F.
- Into a heavy saucepan, place raspberries, sugar, lemon juice, cornstarch and lemon zeste.
- Heat to a gentle boil, stirring constantly. Continue to cook and boil for one minute.
- Remove from heat and let cool slightly while you prepare the filling.
- Into a food processor fitted with a metal blade (or alternatively, in a large bowl using a pastry blender or two knives) mix together the oats, flour, salt and lemon zeste.
- Cut in the cubed butter and process just until the dough begins to stick together.
- Press just half of the dough into a 9″ x 9″ pan.
- Next, pour the raspberry filling over the base.
- Lastly, sprinkle on the remaining half of the dough. Dough will be clumpy, that is OK.
- Bake in a 350F oven for about 45 minutes.
- Let cool then slice into squares.
Yield = 9 squares 3″ x 3″
