Strawberry Rhubarb Crumble
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 863
- Total Fat
- 53
- Saturated Fat
- 27
- Carbohydrates
- 89
- Dietary Fiber
- 8
- Sugar
- 49
- Protein
- 13
- Cholesterol
- 118
- Sodium
- 309
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
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.