Ingredients
Topping
1/2 cup packed brown sugar
2 cup whole wheat or unbleached AP flour
1 cup rolled oats
2 tbsp unsalted butter, melted
1 cup frozen apple juice concentrate, undiluted
1-1 1/2 tsp baking powder
1-1 1/2 tsp baking soda
3/4 tsp salt
Filling
2 cup rhubarb, cut into 1-inch pieces
2 cup strawberries, hulled and quartered
1 cup light brown sugar
nonstick cooking spray
Preparation
Preheat oven to 375-F
Combine all topping ingredients and mix well.
For filling, steam rhubarb 5 minutes or until tender but not mushy. Combine with strawberries and sugar. Mix well.
Spray 8 half-cup ramekins with nonstick cooking spray. Place 1 tsp of topping mix in the bottom of each, fill with 1/4 cup filling, top with another tbsp topping.
Bake uncovered for 12-15min or until browned and crisp. Serve warm…with ice cream? ;)
