Recipe - Strawberry-Rhubarb Crisp

2/3 cup Sugar
2 tablespoon Arrowroot
1/8 teaspoon Ground cloves
1 ds Ground cardamom
10 ounce Frozen strawberries (1
package), thawed
3 cup Diced rhubarb
Red food color (optional)
1/3 cup Butter, softened
2/3 cup Brown sugar, packed
One half cup Allpurpose flour
One half cup Quickcooking rolled oats
1 One half teaspoon Grated lemon peel
One half teaspoon Nutmeg
2 tablespoon 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 1/2quart 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