Strawberry Rhubarb Crumble

Total Time:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Almond Crumble Topping:
  • 3/4 cup slivered almonds, toasted
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 stick butter
  • Crumble:
  • 6 cups rhubarb, cut into 1/2-inch pieces
  • 1 cup roughly chopped strawberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Zest and juice of 1/2 lemon
  • Topping:
  • 1 cup mascarpone cheese
Directions

Preheat the oven to 375 degrees F.

For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.

For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.

For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.

To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.


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    This recipe is featured in:

    Spring Produce Guide