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 ]
Related recipes
- Apple cranberry rhubarb crisp
- Apple rhubarb crisp
- Country rhubarb dessert
- Crisp pickles
- Rhubarb
- Rhubarb & strawberry tart
- Rhubarb beverages
- Rhubarb cookies
- Rhubarb crisp
- Rhubarb crisp cheesecake
- Rhubarb preserves
- Rhubarb salad
- Rhubarb strawberry crisp
- Rhubarb strawberry sauce
- Strawberries and rhubarb
- Strawberry & rhubarb muffins
- Strawberry rhubarb muffins
- Strawberry rhubarb salad
- Strawberry-rhubarb ice
- Strawberry/rhubarb