Strawberry-Rhubarb Crisp

6 Servings

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Strawberry-Rhubarb Crisp Ingredients

2/3 c Sugar	1/3 c Butter, softened
2 tb Arrowroot	2/3 c Brown sugar, packed
1/8 ts Ground cloves	1/2 c All-purpose flour
1 ds Ground cardamom	1/2 c Quick-cooking rolled oats
10 oz Frozen strawberries (1	1 1/2 ts Grated lemon peel
3 c Diced rhubarb	1/2 ts Nutmeg
Red food color (optional)	2 tb Cinnamon sugar

Instructions for Strawberry-Rhubarb Crisp

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 1/3 cup sugar.) Mix well and pour into a buttered 1 1/2-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 ] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: StrawberryCuisine: Uncategorized