Preheat oven to 350 degrees F.Advertisement
Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.
Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week.
Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups
3 other carbohydrates, 1 1/2 fat