These mini-crumbles are the gourmand’s dessert. Perfect in size and bursting with flavour, they bring sweet strawberries and zesty rhubarb to life. This crumble is particularly delicious in early summer, when both strawberries and rhubarb are at their peak, but feel free to use frozen fruit (thawed), if fresh options are not available. I love eating these crumbles warm, with a dollop of cold whipped cream, but enjoy it topped with ice cream if you like. Or eat it plain; it will be just as good.

Ingredients

• 2 tablespoons unsalted butter
• 4 cups thinly sliced strawberries
• 1 large rib rhubarb, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice crumble topping
• 1⁄2 cup unbleached all-purpose flour
• 1⁄4 cup packed light brown sugar
• 3 tablespoons cold unsalted butter, cut into pea-size pieces

Directions
1 Preheat the oven to 375 degrees F.

2 Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Add the strawberries and rhubarb and cook, stirring constantly, for 2 to 3 minutes. Add the sugar and lemon juice and cook for 2 more minutes. Remove from the heat and set aside.

3 To make the topping, mix together the flour, brown sugar, and butter pieces with your hands until the mixture resembles a coarse meal.

4 Divide the fruit among 6 ramekins. Divide the topping evenly, making sure the fruit is completely covered.

5 Place the ramekins on a small baking sheet and bake for 25 to 30 minutes, until the topping is golden and bubbly. Serve warm.

Makes 6 servings.

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Excerpted from Easy Green Organic: Cook Well, Eat Well, Live Well. Copyright 2010 by Anna Getty. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.