Strawberry Rhubarb Crumble

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!

• Ready In: 45 mins
• Serves: 2
• Yields: 2 crisps

Ingredients

• Filling

• 1  cup strawberry, halved
• 1⁄2 cup rhubarb, chopped to 1/2 inch thick slices
• 2  tablespoons sugar
• 2  teaspoons all-purpose flour
• 1  pinch ground cloves
• 1  pinch salt

• Topping

• 3  tablespoons all-purpose flour
• 2  tablespoons sugar
• 1  pinch salt
• 2  tablespoons unsalted butter, cold and diced

Directions

1. Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
2. 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.
3. 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.
4. 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.