| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 6 | Servings | ||
INGREDIENTS
| 2/3 | c | Sugar |
| 2 | T | Arrowroot |
| 1/8 | t | 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 | t | Grated lemon peel |
| 1/2 | t | Nutmeg |
| 2 | T | Cinnamon sugar |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 27.1mg
Sodium: 11.8mg
Potassium: 297.8mg
Carbohydrates: 63.1g
Fiber: 2.5g
Sugar: 49g
Protein: 2.1g