This warm dessert includes a baked triple fruit filling and tops
them with sugar, toasted nuts and ice cream. 

Ingredients:
24 oz fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
6 oz cortland apples, peeled cut into bite size chunks (2 apples)
8 oz fresh strawberries, stemmed and cut in half
2/3 c sugar
5 tbsp all purpose flour
2 tbsp unsalted butter, melted
2 tsp grated orange peel
1 tsp ground cinnamon
2 tbsp tawny port

Method: Preheat oven to 375°F. Mix fruit, sugar, flour butter and port in large bowl to combine. Divide mixture among eight 1-cup ramekins. Place ramekins on large baking sheet and bake fruit mixture 10 minutes.

Meanwhile, prepare crumble:
Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble over hot rhubarb mix, dividing equally. Place back in oven and bake until rhubarb mixture is bubbling and crumble is golden brown, about 20 minutes.

Nutty Crumble
2/3 c (packed) golden brown sugar
1/3 c chopped toasted walnuts or pecans or both!
1/4 c all purpose flour
2 tbsp unsalted butter, melted

Serve warm with a scoop of local (eg.Cook’s) Vanilla Ice Cream. At Manor Inn, we use some fresh blackberries, strawberries and a drizzle of strawberry puree with cream. Yield: 8 servings