This is a very quick and easy dessert. I like to eat it warm with vanilla yogurt but it is just as nice cold and it stores well in the fridge.
Rhubarb and strawberries go so well together, the quantities here make two very generous serves. You could add a number of flavours to this dish such as cinnamon, liqueur or vanilla but it is delicious as it is.
250gm fresh strawberries
Place all ingredients, except rhubarb in a bowl and mix until well combined. Add rhubarb and fold through.
Spoon mix into muffin tins or cake tin. Add topping.
Cook at 180 degrees celcius for approx 20 min, cake will take an hour.