Strawberry rhubarb ramekins with a cardamom crumble
Alcoholic beverages
A unique take on the classic strawberry rhubarb pair. The texture from the oats is the perfect balance to the softened strawberry rhubarb. Perfect served warm with a big old scoop of icecream, or served for brunch as is. Instead of cinnamon, cardamom is an unexpected and lovely substitute. The crumble topping is adapted from the 1979 Quaker Oats cookbook.
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