Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Almond Crumble Topping:
Crumble:
Topping:

Directions

Watch how to make this recipe.

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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