I find rhubarb irresistible, so when I saw some in the store, I snatched it up, brought it home, and promptly made a strawberry-rhubarb crumble in our larger-sized ramekins.
For the fruit:
Chop 2 stalks of rhubarb into 1/2-inch pieces; halve or quarter 1 lb. strawberries. Toss the fruit together in a bowl with some lemon juice and about 1/8 cup sugar.
For the crumble topping:
Combine about 1 cup of flour with 1/4 cup of sugar, a pinch of cinnamon (optional), and cut in about 6 Tbsp cold butter. Smoosh the butter into the dry ingredients with your fingers or a pastry cutter. (You can substitute whole rolled oats for some of the flour.)
Spoon fruit into individual ramekins or a medium baking dish. Distribute a thick layer of crumble topping over the fruit. Bake for 25-35 minutes or until topping begins to become golden-brown and fruit is bubbling.
As you can tell from the “recipe” above, I kind of eyeballed everything, but the great thing about fruit crumbles is that they are pretty much delicious no matter what.