Try this Strawberry-Rhubarb Crisp recipe, or contribute your own.
Suggest a better descriptionCombine 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 ]
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 562 | ||
Calories from Fat: 105 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 26.8mg | 8 % | |
Sodium 212.9mg | 7 % | |
Potassium 310.9mg | 8 % | |
Total Carbohydrate 113.1g | 33 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 109.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 562
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