Strawberry-rhubarb crisp

Yield: 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
\N \N 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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