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″