| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 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 |
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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