strawberry-rhubarb crisp
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- Desserts
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- 6 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| 2 tablespoons | Arrowroot |
| ⅛ teaspoon | Ground cloves |
| 1 dash | Ground cardamom |
| 10 ounces | Frozen strawberries (1 package), thawed |
| 3 cups | Diced rhubarb |
| Red food color (optional) | |
| ⅓ cup | Butter, softened |
| ⅔ cup | Brown sugar, packed |
| ½ cup | All-purpose flour |
| ½ cup | Quick-cooking rolled oats |
| 1½ teaspoon | Grated lemon peel |
| ½ teaspoon | Nutmeg |
| 2 tablespoons | Cinnamon sugar |
Combine sugar, arrowroot, cloves, and cardamom; add strawberries, rhubarb, and a few drops of food color (if desired). (If frozen rhubarb is used, thaw, then drain thoroughly and use only ⅓ cup sugar.) Mix well and pour into a buttered 1½-quart baking dish.
Mix remaining ingredients with pastry blender or fork until crumbly.
Sprinkle over strawberries and rhubarb. Bake in a 350 F oven 40 to 35 minutes
Serves 6.
[ Spices of the World Cookbook by McCormick; 1979 ]
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