⁘ anna bakes cupcakes ⁘

1 and 1/2 pounds rhubarb stalks, cut crosswise into 1/4″ slices (about 5 cups sliced)
10 ounces sliced strawberries (about 2 cups sliced)
1 cup sugar
2 Tablespoons all-purpose flour
2 Tablespoons instant tapioca
2 Tablespoons freshly squeezed orange juice
1/2 teaspoon grated orange zest
1 big pinch Morton kosher salt

Preheat oven to 375°F. Spray six ramekins with nonstick spray. Place ramekins on a rimmed baking sheet to catch any juices that may bubble over. If desired, also line the baking sheet with parchment paper or foil for super easy clean-up.
In a large bowl, fold together rhubarb, strawberries, sugar, flour, tapioca, orange juice, orange zest, and salt. Let stand 15 minutes, stirring occasionally, to let juices accumulate.

Place crumble topping ingredients in a medium bowl. With a rigid pastry cutter, combine until the mixture forms coarse crumbles ranging in size from peas to small gum balls.
Divide strawberry rhubarb mixture evenly among the ramekins, tapping the ramekins lightly on the counter to settle in the filling.
Sprinkle with crumble topping. It will feel like a lot of topping for the six ramekins, but just pile it on! If you're having trouble getting bigger pieces of crumble, just press it together in your hand and crumble it into smaller pieces. Also, if you like, use a toothpick to dig up a few pieces of strawberry and rhubarb to poke up through the crumble topping (pretty, but not essential).
Bake until strawberry rhubarb filling is actively bubbling and crumble topping turns golden. This will take 30 to 35 minutes. If the topping starts to brown more than you like, simply tent a piece of foil very loosely over the top of the ramekins or pie plate. Then remove the foil for the last few minutes of baking. Let cool on baking sheet on a wire rack for 30 minutes after baking.
Serve this dessert while it’s still warm, with scoops of vanilla ice cream.