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Srawberry-Rhubarb Crisp with Cardiman and Nutmeg Recipe

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This recipe for Srawberry-Rhubarb Crisp with Cardiman and Nutmeg, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Berrocal


1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 teaspoon ground nutmeg
Generous pinch of salt
3/4 stick chilled unsalted butter, cut into 1/2-inch cubes


5 c.1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2 c. halved strawberries
3/4 c. sugar
1/3 c. orange juice
2 t. flour
1 1/2 t. grated orange peel
1/2 t. (scant) ground cardamom
1/4 t. ground nutmeg
Sweetened whipped cream

1. Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

2. Preheat oven to 375F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

3. Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.




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