Strawberry Rhubarb Crumble



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
  • 1/2 Zest and juice of 1/2 lemon


  • 1 cup mascarpone cheese


  1. 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.
  2. 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.
  3. Once rested, top each ramekin with 2 tablespoons of mascarpone.

Recipe Notes

Recipe Notes