Title: Strawberry-Rhubarb Crisp
Categories: Fruit Pastry Dessert
Yield: 6 Servings

2/3	c	Sugar
2	tb	Arrowroot
1/8	ts	Ground cloves
1	ds	Ground cardamom
10	oz	Frozen strawberries (1 package), thawed
3	c	Diced rhubarb
		Red food color (optional)
1/3	c	Butter, softened
2/3	c	Brown sugar, packed
1/2	c	All-purpose flour
1/2	c	Quick-cooking rolled oats
1 1/2	ts	Grated lemon peel
1/2	ts	Nutmeg
2	tb	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 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 [ Spices of the World Cookbook by McCormick; 1979 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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