Author Notes: A unique take on the classic strawberry rhubarb pair. The texture from the oats is the perfect balance to the softened strawberry rhubarb. Perfect served warm with a big old scoop of icecream, or served for brunch as is. Instead of cinnamon, cardamom is an unexpected and lovely substitute. The crumble topping is adapted from the 1979 Quaker Oats cookbook. —lovebeerlovefood
ounces fresh rhubarb sliced into 1/2 inch pieces (about 3 or 4 long stems)
ounces strawberries (1/2 a lb) sliced to a similar size as the rhubarb
cup old fashioned oats
tablespoons unsalted butter
teaspoon ground cardamom (3 or 4 green pods, if starting from whole, which I did)
cup packed brown sugar
tablespoons wheat germ
pinches kosher salt
- Preheat oven to 375.
- Place the chopped strawberries and rhubarb evenly into four, 7 oz ramekins (or slightly larger). The ramekins will look very full.
- Combine remaining ingredients and mix well with a wooden spoon. Make sure all of the clumps are out of the brown sugar.
- Evenly split the topping into four, and place on top of each ramekin of fruit. You might have to slightly pack to make sure the topping stays in place, but don't pack too much.
- Bake for 30-35 minutes or until very bubbly and the oat topping is slightly brown. I placed mine on a cookie sheet to make it easier to take in and out of the oven.
- This recipe was entered in the contest for Your Best Recipe with Cereal