Fruit desserts seem virtuous, but butter-laden toppings or heaping helpings can negate healthful aspects. In this recipe, the fat is kept to a minimum, and individual ramekins control portion size.

Strawberry Rhubarb Crumbles

Makes 8 servings.

1 lb rhubarb, cut into 1⁄4- to 1⁄2-inch pieces (4 C)

1 lb fresh strawberries, hulled and sliced (about 3 C)

1⁄2 tsp almond extract

3⁄4 to 1 C sugar

2 TBS cornstarch

1⁄4 C quick-cooking or regular plain oatmeal

1⁄3 C flour

1⁄3 C packed light brown sugar

1⁄2 tsp ground cinnamon

3 TBS butter, cubed small

Combine the rhubarb, strawberries, almond extract, 3⁄4 C sugar (or 1 C sugar for a less-tart mixture) and the cornstarch. Stir to coat and let sit for 15 minutes.

Preheat the oven to 350 degrees. Place eight 8-ounce ramekins on a lined baking sheet.

Combine the oatmeal, flour, brown sugar and cinnamon. Add the butter and use your fingers to mash the mixture into the consistency of fine crumbs.

Fill the ramekins and sprinkle the topping evenly over them. Bake for 45 to 50 minutes or until the fruit is bubbling and the topping is just starting to brown.