Strawberry-rhubarb crisp

6 Servings

Ingredients

QuantityIngredient
cupSugar
2tablespoonsArrowroot
teaspoonGround cloves
1dashGround cardamom
10ouncesFrozen strawberries (1 package), thawed
3cupsDiced rhubarb
Red food color (optional)
cupButter, softened
cupBrown sugar, packed
½cupAll-purpose flour
½cupQuick-cooking rolled oats
teaspoonGrated lemon peel
½teaspoonNutmeg
2tablespoonsCinnamon sugar

Directions

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 ]