RHUBARB CRISP

1 cup thinly sliced rhubarb
1/2 cup chopped peeled apple
3 tablespoons granulated sugar
1 teaspoon instant tapioca
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 tablespoons all-purpose flour
2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
1 1/2 tablespoons packed dark brown sugar
1 tablespoon finely chopped pecans
1 tablespoon unsalted butter, melted
2 teaspoons pure maple syrup
1/8 teaspoon salt

Preheat oven to 350°F.
Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.

Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.

Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

* A cup of sliced strawberries can also be added with the rhubarb and apples. Add 2 extra tablespoons of white sugar if you use strawberries.