| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 863 |
| Total Fat | 53 g |
| Saturated Fat | 27 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 8 g |
| Sugar | 49 g |
| Protein | 13 g |
| Cholesterol | 118 mg |
| Sodium | 309 mg |
Reviews
Serving yields are way off, but the dessert is delicious! I have slightly smaller than the 4 inch ramekins listed and it made 10! I can’t imagine it would only make 4-4 inch ramekins. It says 2 T topping on each ramekin. I put 2T on each of my 10 ramekins and still had a ton of crumble left over. I was convinced this recipe wasn’t tested before published, but no matter, because it was delicious! Anyway you could make half the amount of topping or I think I might just use more topping next time.
I added a few diced stalks of rhubarb to make the amount of fruit in the recipe.
Added a dash of ground green cardamom, a dash of cinnamon, and a splash of limoncello (didn’t have a lemon on hand) to the fruit mixture. Awesome!
Added a dash of ground green cardamom, a dash of cinnamon, and a splash of limoncello (didn’t have a lemon on hand) to the fruit mixture. Awesome!
I have not made this recipe yet, but it sounds delicious. Can you use frozen rhubarb instead of fresh? It is usually very hard to find fresh. Thank you.
I can’t rate it because I only used the recipe ratio for the topping. I can’t eat dairy so I subbed in 1/4 cup of melted coconut oil for the 1 stick of butter. I pulverized oats and used 1 cup of finely ground oats. The rest I kept the same, and although not as lovely as a flour/butter combo, it was a nice topping nonetheless. 🙂
I can tell from the content ratio that it would be a great dessert. If you like this, try looking up some strawberry balsamic recipes.
Good
Excellent
I have to admit I had doubts on this dish fearing cooking with rhubarb which I had never done, but it was heavenly! I was so proud, my husband loved it and now I have to make it often. Instead of the ramekins I used a 9×9 baking dish and cooked it an additional 10 minutes and dished it with a scoop of vanilla ice cream. Wow this is a keeper-Thanks Guy!!!!
Absolutely love this recipe. I’ve used pecans instead of almonds, and this is easily my favorite summer dessert recipe. I use a hand held pastry cutter instead of a food processor, and that helps with clean-up and time. Thank you Guy!
Delicious! Easy! I baked mine in an 8x8sq. pan for about an hour, until golden brown and juices bubbling around the crumble. Nice balance between the tartness of the rhubarb and the sweetness of the strawberries.
I love strawberrys and Rhubarb together and I enjoy the simplisty of this recipe.