Strawberry-rhubarb crisp
6 Servings
Ingredients
| Quantity | 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 |
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 ]