Strawberry-Rhubarb Crisps

• Topping
• 1/2 cup packed brown sugar
• 2 cup whole wheat or unbleached AP flour
• 1 cup rolled oats
• 2 tbsp unsalted butter, melted
• 1 cup frozen apple juice concentrate, undiluted
• 1-1 1/2 tsp baking powder
• 1-1 1/2 tsp baking soda
• 3/4 tsp salt
• Filling
• 2 cup rhubarb, cut into 1-inch pieces
• 2 cup strawberries, hulled and quartered
• 1 cup light brown sugar
• nonstick cooking spray

1. Preheat oven to 375-F
2. Combine all topping ingredients and mix well.
3. For filling, steam rhubarb 5 minutes or until tender but not mushy. Combine with strawberries and sugar. Mix well.
4. Spray 8 half-cup ramekins with nonstick cooking spray. Place 1 tsp of topping mix in the bottom of each, fill with 1/4 cup filling, top with another tbsp topping.
5. Bake uncovered for 12-15min or until browned and crisp.
6. Serve warm...with ice cream? ;)

topping, brown sugar, whole wheat, rolled oats, unsalted butter, apple juice concentrate, baking powder, baking soda, salt, filling, rhubarb, strawberries, light brown sugar, nonstick cooking spray

Taken from www.epicurious.com/recipes/member/views/strawberry-rhubarb-crisps-50052758 (may not work)