I like a lot of crust crumble with my strawberry rhubarb crisp, so I hope you do too!
Strawberry Rhubarb Crisp Crumble
Crumble Topping and Crumble Crust:
*1 1/2 cups Old Fashion Oats
*1 1/3 cups White Whole Wheat Flour
*1/2 cup shredded Coconut
*1/2 cup packed Brown Sugar
*1/2 teaspoon Kosher Salt or Sea Salt
*2 teaspoons Cinnamon
*3/4 cup Plain Greek Yogurt
*1/2 cup Cold Butter, cubed small
Combine all of the above ingredients in a bowl except for the cold butter until ingredients are evenly mixed. Then add the cold butter cubes, cut in the cubes with a pastry cutter until crumbly.
Use 12-14 Ramekins, about a cup each or 9×9 square pan or similar pan. ( I used 8 ramekins and 1 (6 cup) baking dish.).
Add 1/2 of the crisp crumble to the bottom of each baking dish/ramekins evenly distributed.
Strawberry Rhubarb Filling:
*3 cups sliced Strawberries
*2 cups sliced Rhubarb
*Zest and Juice from 1 Orange
*1 tablespoon Vanilla Extract
*1/2 teaspoon Almond extract
*2 tablespoons Corn Starch
*4 drops Red Food Coloring
*1/3 cup Honey
Mix together in a small bowl orange zest and juice, vanilla extract, almond extract, corn starch and food coloring. Then add the honey and whisk until combined.
Pour the orange mixture over sliced strawberries and rhubarb in a medium bowl. Lightly stir together until all the strawberries and rhubarb are coated.
Add the fruit mixture on top of the crumbled crust(s).
Top each ramekin/baking dish again evenly distributed.
Bake strawberry rhubarb ramekins in a 350*F. oven on baking sheet 30-40 minutes or until golden browning occurs.
Bake strawberry rhubarb baking dish in a 350*F. oven 50-60 minutes or until golden browning occurs. (Depending on the baking dish size.)