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 |
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 ]