I cut the recipe to 2 servings (1 cup frozen rhubarb and a handful of frozen strawberries), and baked them in individual custard dishes. I did microwave the fruit for 2 minutes beforehand, which was TOO LONG as the final product was a bit mushy. I didn't use cornstarch; I stuck with the original ingredients. Once assembled, I baked the cups for 30 minutes which didn't overbake the crumble topping (the topping saved the dish from being inedible!). DH and I both like the flavor -- not too sweet! I'm going to try it again with a shorter precook time; I'm giving it 5 stars as the flavor was wonderful, the topping was perfect and the consistency was my own fault. Use the honey!
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I cut the recipe to 2 servings (1 cup frozen rhubarb and a handful of frozen strawberries),...