Refreshing Strawberry Rhubarb Crumble
Serving Size / Yield
- 1/2 C. slivered almonds, toasted
- 1/2 C. all-purpose flour
- 1/6 C. granulated sugar
- 1/8 tsp. sea salt
- 1/2 stick butter
- powdered sugar
- 3 C. rhubarb, sliced into 1/2 inch pieces
- 1/2 C. chopped strawberries
- 1/4 C. granulated sugar
- 1 tablespoons cornstarch
- 1/2 lemon, zest and juice
Preheat your oven to 375 degrees F. Take out a food processor and pulse the silvered almonds until they are finely ground. Transfer the flour, sugar and salt into the processor and pulse until evenly combined. Add butter into the processor and pulse until the butter is separated into smaller separate portions. Set the topping mixture aside at room temperature. Take out a large bowl and combine the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice. Evenly transfer the mixture into 2 4-inch ramekins. Make sure to fill each ramekin almost to the top.
Add 2 tablespoons of the almond topping mixture onto the top of each strawberry rhubarb mixture. Bake in your preheated oven for about 20 minutes, which is around how long it should take for the filling to bubble and for the almond topping to turn golden brown. Serve and feel free to add powdered sugar or any additional almonds as a topping.