Ingredients
1/2
cup old-fashioned oats
1/2
cup all purpose flour
1/2
cup (packed) golden brown sugar
6
tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
5
cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2
cups halved strawberries
1
1/2 tsp grated orange peel
1/2
tsp (scant) ground cardamom 1/4 tsp ground nutmeg
Directions
2.
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
4.
Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
5.
Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
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