Strawberry-rhubarb Crisp Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Sugar,
2 tbsp: Arrowroot,
1/8 tsp: Ground cloves,
1 dash: 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
1/2 cup: All-purpose flour,
1/2 cup: Quick-cooking rolled oats,
1 1/2 tsp: Grated lemon peel,
1/2 tsp: Nutmeg,
2 tbsp: Cinnamon sugar,
Directions:
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 ]
Source from luhu.jp
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 ]
Source from luhu.jp
Tags
Desserts