Strawberry crisp with rhubarb

Ingredients:

Filling:

• 1 liter of hulled and quartered strawberries
• 4 rhubarb stalks, cut into 1.5 cm lengths
• 1/2 cup sugar
• 1/4 cup cornstarch
• Zest and juice of 1 orange
• 2 tablespoons balsamic vinegar

Top layer:

• 1 and 1/4 cups whole wheat flour
• 1/2 cup rolled oats
• 1 cup brown sugar
• 140g butter, cut into pea-sized pieces
• 1 tsp vanilla extract
• A pinch of salt
• 1-2 tablespoons of water
• Whipped cream or ice cream for serving

Preparation:

1. Preheat oven to 180C.
2. Filling:
   
   Place all ingredients in a large bowl and mix well. Spoon the filling into 8 ramekins (portioned ceramic soufflé cups) or 1 wide, shallow baking dish.
3. Top layer:
   
   In a food processor, pulse the flour, oats, and brown sugar. Add the butter, vanilla extract, and salt and continue to pulse until the mixture resembles dry crumbs. Add 1 tablespoon of water and pulse until the crumbs begin to stick together slightly, making the mixture lumpy. If the mixture still looks dry, add another 1 tablespoon of water and pulse.
4. Sprinkle the filling with the prepared crumble topping. Bake in the preheated oven until the filling is bubbling and the topping is crisp and golden brown, about 25-30 minutes. Serve the crisps warm with whipped cream or ice cream.