Topping:
½ cup old fashioned oats
½ cup all purpose flour
½ cup packed golden brown sugar
1/3 cup chopped almonds
¼ tsp. ground nutmeg
¼ tsp. almond extract
Generous pinch of salt
6 tbsp. chilled unsalted butter cut into ½ inch cubes
Filling:
1 lb. rhubarb, cut into ½ inch thick slices
4 pints strawberries, halved
¾ cup sugar
2 tbsp. lemon juice
2 tbsp. flour
1 tsp. vanilla extract
½ tsp. ground cardamom
Preheat oven to 375°. Butter 12 ½ cup ramekins.
For the topping, mix first 7 ingredients in a medium bowl. Add butter and rub together with fingertips until moist clumps form.
For the filling, combine all ingredients in a large bowl. Toss well. Spoon into prepared ramekins evenly. Sprinkle topping evenly over each ramekin. Bake until topping is golden brown and crisps and filling is bubbling around the edges, about 30 minutes. Serve with cinnamon crème anglaise.
Serves 12.
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