Ingredients
Scale
- About 18 wonton wrappers
- 5 cups mixed chopped rhubarb & strawberries
- 3 Tablespoons quick-cooking tapioca
- 2/3 cup sugar
- 2 teaspoons vanilla
For the crumble topping:
- 1/4 cup oat flour (oats ground up into a flour)
- 1/2 cup brown sugar
- 2 Tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
Instructions
- Preheat oven to 350 F. Spray a 6-hole and a 12-hole muffin tin with cooking spray.
- Mix the rhubarb and strawberries with the tapioca, sugar and vanilla and stir to coat. Let sit for 15 minutes, stirring a few times to mix everything up well.
- While the fruit is resting, put a wonton wrapper in each muffin spot and push the wrapper down gently to form to the muffin tin shape. Bake at 350 for about 5 minutes, just to crisp up the wrappers a bit.
- In a small bowl, mix together the crumble topping ingredients.
- Divide the fruit mixture amongst the wonton cups. The cups should be FULL of fruit because the fruit will cook down in the oven. Put a bit of crumble topping on each one.
- Bake at 350 for about 30 minutes or until the fruit is tender and the topping is nicely browned. Let cool, then transfer to a serving plate.
- For an extra lovely treat, serve with a bit of light whipped cream on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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