https://i1.wp.com/wisconsinexecutiveresidence.com/wp-content/uploads/2015/09/rhubarb.png?fit=1200%2C300&ssl=1 300 1200 residence https://wisconsinexecutiveresidence.com/wp-content/uploads/2018/02/WERFNewLogo-300x183.png residence2017-02-03 19:01:212018-07-25 14:27:39Strawberry 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
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.
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.
Once rested, top each ramekin with 2 tablespoons of mascarpone.