rhubarb strawberry crumble

Finally made some rhubarb strawberry crumbles with the rhubarb from Mom's garden.   I made individual crumbles with my precious new creme brulee dishes, instead of one jumbo crumble.  I used a modified version of a recipe from the Food Network Magazine.   They were tasty hot out of the oven.  The crumble part was 1 cup flour, 1/3 cup quick cooking oats, 3/4 cup sugar, pinch of salt.  Mix that together and add 6 tablespoons melted butter and 1/2 cup chopped walnuts.  Mix it to form crumbles.  For the fruit, the recipe called for 2 pounds of rhubarb, but I used 1 pound of rhubarb and about 12 oz. of fresh strawberries (because that's all the rhubarb and strawberries I had).  You add 1/2 sugar to that, 2 tablespoons of corn starch (the recipe called for 1/4 cup flour), 1/2 teaspoon vanilla, 1/2 teaspoon orange zest and 1/4 teaspoon salt.  

Put the fruit slightly mounded in the little creme Brulee dishes and pile the crumble on top (if you do this over the bowl of crumble topping, you don't have to worry about spilling it all over the place--like I did with the first one).  Anyway, the recipe said to cook for 45 minutes, but it didn't give a temperature, so I cooked it at 350 degrees as other recipes suggested.  The finished product was a nice blend of tart rhubarb and sweet strawberries.  Delish!  I think I'd monkey with the crumble next time...maybe use a mix of brown and white sugar and just a bit more butter...and I might cook it a bit shorter.