Strawberry Rhubarb Ramekins With A Cardamom Crumble

• 8 ounces fresh rhubarb sliced into 1/2 inch pieces (about 3 or 4 long stems)
• 8 ounces strawberries (1/2 a lb) sliced to a similar size as the rhubarb
• 3/4 cup old fashioned oats
• 4 tablespoons unsalted butter
• 1/4 teaspoon ground cardamom (3 or 4 green pods, if starting from whole, which I did)
• 1/3 cup packed brown sugar
• 3 tablespoons wheat germ
• couple pinches kosher salt

1. Preheat oven to 375.
2. Place the chopped strawberries and rhubarb evenly into four, 7 oz ramekins (or slightly larger). The ramekins will look very full.
3. Combine remaining ingredients and mix well with a wooden spoon. Make sure all of the clumps are out of the brown sugar.
4. Evenly split the topping into four, and place on top of each ramekin of fruit. You might have to slightly pack to make sure the topping stays in place, but don't pack too much.
5. Bake for 30-35 minutes or until very bubbly and the oat topping is slightly brown. I placed mine on a cookie sheet to make it easier to take in and out of the oven.
6. ENJOY!!

fresh rhubarb, strawberries, oats, unsalted butter, ground cardamom, brown sugar, germ, couple

Taken from food52.com/recipes/21616-strawberry-rhubarb-ramekins-with-a-cardamom-crumble (may not work)