- 3 cups strawberries, hulled and halved or quartered, depending on the size
- 3 cups sliced rhubarb (3/4 inch-thick-slices) (cut very wide stalks in half lengthwise before slicing)
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 cup unbleached white all purpose flour
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- Preheat the oven to 400°F.
- In a mixing bowl, toss the strawberries and rhubarb with the brown sugar, cinnamon, and cornstarch. Set aside while you make the crumble topping.
- In the bowl of a food processor, whirl the flour, pecans, sugar, and salt until crumbly. Place the mixture in a bowl and drizzle the oil over it. Thoroughly mix the oil into the flour and pecan mixture.
- Give the fruit mixture a stir and distribute it evenly among six 7- or 8-ounce baking cups or ramekins. Tap the bottom of the cups gently on a hard surface to settle the fruit. Spread the topping evenly over the fruit and place the cups on a baking sheet or large baking dish (easier to handle and also will catch any juices that bubble over).
- Bake until the fruit is bubbling and the topping browned, about 45 minutes. Serve hot, warm, or at room temperature.