Prep 15 mins
Cook 30 mins
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! The recipes are great & they make just enough for one or two to enjoy. That way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
- Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
- Make the filling: Place fruit, sugar, flour, cloves and salt into a med. mixing bowl and toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
- Make the topping:Place flour sugar and salt in small bowl and blend well. Add butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour and the mixture looks pale yellow. Spoon evenly over filling.
- Bake until topping is pale gold and fruit filling is bubbling, 30 minutes. Remove dishes from oven and let cool on a rack for 10- 15 minute Serve warm or at room temperature with ice cream or topping of your choice.
LOVED to see this recipe...I was in a hurry and needed to make this up QUICK, and lo! this recipe meant I didn't have to chop & fuss for an hour. Put it in the oven in 5 minutes, and it was delicious and hit the spot craving rhubarb. SO MANY THANKS for bothering to put this in. Sometimes I just like fast and d...delicious.
Loved this! Made just as directed, except my strawberries were mutant huge! So I ended up filling 3 ramekins full, but once baked they reduced in size so the photo doesn't do this recipe justice. The flavor is divine! I had never thought to use cloves in a strawberry rhubarb mix before and I was not disappointed. It's just enough to hint at a little spice that offsets & compliments the sweet & tangy fruit. Thanks so much for sharing this recipe, Kennybabe! Made & enjoyed for Photo Forum's June 2010 event Undercover: Pies & Tarts.
I loved the simplicity of this recipe and thought that the cloves would make for an interesting twist, so I tried it. I actually doubled the recipe because we were having company and this was to be the dessert. The only change I made was in the crumble. I adjusted the recipe to include oats, brown sugar and a pinch of cinnamon. It was fantastic, but the filling itself was the real star. Not too sour or dry. The talking at the table dropped dramatically after I served it :)