|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|
|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
[ Spices of the World Cookbook by McCormick; 1979 ]
Random recipe of the day