Crisp and toasty on top, luscious and
sweet-tart underneath, these are a
great no-fuss dessert for a casual
Position a rack in the lower third of the
oven and heat the oven to 400°F.
In a medium bowl, combine the flour
with 1/4 cup of the sugar and the oats,
pecans, and salt. Add the butter and rub
into the dry ingredients between your
fingers until the mixture has mostly pea-size
pieces (don’t worry if it’s not uniform).
In a large bowl, toss the strawberries,
rhubarb, cornstarch, and the remaining
6 Tbs. sugar. Divide the mixture among
six 6-oz. ramekins and top with the oat
mixture (the ramekins will be very full but
the filling will cook down).
Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.
nutrition information (per serving):
14, Fat Calories
120, Saturated Fat
3, Monounsaturated Fat
46, Polyunsaturated Fat
Photo: Scott Phillips