Recipe: Apple, rhubarb, and strawberry nutty crumble

Ingredients

• 4 rhubarb stalks (350 g; 12 1/2 oz), peeled and diced
• 2 large McIntosh or Cortland apples, peeled, cored, and diced
• 9 oz (255 g) strawberries, hulled and diced
• 1 teaspoon lemon extract
• 1/4 cup (50 g; 1-¾ oz) blond cane sugar
• Finely grated zest of 1 organic orange
• Unsalted butter, for the ramekins
• 1/3 cup (40 g; 1-1/2 oz) hazelnut flour
• 1/3 cup (55 g; 2 oz) sweet rice flour
• 1/3 cup (50 g; 1-3/4 oz) millet flour or amaranth flour
• 1/2 packed cup (100 g; 3-½ oz) light Muscovado sugar
• 1-1/2 oz (40 g) walnuts, coarsely chopped
• 1 oz (30 g) shelled unsalted green pistachios, coarsely chopped
• 1/3 cup (35 g; 1-1/4 oz) rolled oats
• 6 tablespoons (85 g; 3 oz) unsalted
• Butter, diced, at room temperature
• Plain yogurt or crème anglaise