- Total Time
The addition of grated apple to the rhubarb filling allows us to cut back on added sugar. It’s a great technique for sweetening other fruit fillings as well.
cooking spray4 spray(s)
fresh apple(s)1 large, Fuji, peeled, cored, grated
fresh lemon juice½ tsp, or to taste
uncooked rhubarb24 oz, fresh or frozen, trimmed, cut in 1-in pieces
lemon zest1 tsp, or to taste
table salt¼ tsp, divided
uncooked tapioca3 Tbsp, instant variety
sugar7 Tbsp, granulated
white all-purpose flour¼ cup(s)
uncooked old fashioned oats¼ cup(s)
chopped walnuts¼ cup(s), or pecans
packed light brown sugar⅓ cup(s)
unsalted butter1 ½ Tbsp, melted
- Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
- In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
- Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
- Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.