Vegan Rhurbarb Strawberry Crisp

When rhurbarb is in season there is only one thing to pair it with: sweet fresh strawberry and a crispy crumble on top, warm out of the oven. To keep portion size under control, I made individual servings in small, but tall ramekins. Each one was filled to the brim with the fruit mix and topped with a bit of the rolled oats and almond meal mixture. After baking, the fruit mix shrunk to have the ramekin, but the kitchen smelled fabulous and of course, I had to eat one, hot out of the oven. Heaven!
Fruit mix:

• 1 cup fresh strawberries, cut into small chunks
• 1 cup fresh rhubarb, cleaned and cut into small chunks
• 1/2 tart apple, small dice
• 1 TB organic sugar

Crisp Topping:

• 1/4 cup rolled oats
• 2 TB almond meal (basically ground non-blanched almonds)
• 2 TB flour (any kind)
• 2 TB brown sugar
• 1 TB earth balance, at room temperature
• 1/2 ts vanilla extract

In a bowl, mix the fruits with the sugar. Fill into 4 small ramekin. Set aside. In the same bowl, mix the dry ingredients, and with a fork knead in the butter. Distribute on top of the 4 ramekin. Since there is little butter and no baking powder the crisp will not rise, but it will still be a sweet crunch on top of the fruit mixture. Bake at 400F for 35min. Serve with ice cream or whipped cream or… straight up!