Mini-Strawberry Rhubarb Crumbles


Strawberry Rhubarb Filling
2 tablespoons unsalted butter
4 cups thinly sliced strawberries
1 large-rib rhubarb, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice

Crumble Topping
1/2 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold unsalted bytter, cut into pea-size pieces


1. Melt butter for filling saucepan over medium heat. Add fruit, and cook, stirring constantly for 2 to 3 minutes. Add sugar and lemon juice, and cook for 2 more minutes. Remove from heat and set aside.

2. To make crumble, hand mix flour, brown sugar, and butter pieces until mixture resembles a course meal.

3. Divide fruit into six ramekins. Crown each with crumble topping until fruit is completely covered. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm.

Nutritional analysis: 175 calories; 10 g fat; 6 g saturated fat; 25 mg cholesterol; 1 g protein; 22 g carbohydrates; 3 g fiber; 5 mg sodium