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Strawberry Rhubarb Crumble

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


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


1 cup mascarpone cheese


  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.