Strawberry-Rhubarb Crisp
From: Spices of the World Cookbook by McCormick; 1979
Serves 6

2/3 cup sugar
2 Tablespoons arrowroot
1/8 teaspoon ground cloves
Dash ground cardamom
10 ounces frozen strawberries (1 package), thawed
3 cups 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 teaspoons grated lemon peel
1/2 teaspoon nutmeg
2 Tablespoons 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 cups 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.