This Rhubarb Strawberry Almond Crumble is a luscious, quick, and relatively healthy dessert that you can enjoy during the summer time.
Hey everyone! The weather might not resemble summer in many areas yet (It seems that spring has mostly been long and cold in Canada), but I’m gradually moving to summer desserts. And what are the best summer desserts? Ice cream and fruit and berry pies, in my book.
And while I don’t mind turning my oven on in summer once in a while, I rarely bake something complicated. A rustic galette or a crumble is a good way to go.
Also, rhubarb & strawberry is one of my favourite summer flavours. Isn’t it just the perfect marriage? Unfortunately, you cannot find rhubarb in our area too often, and when you find it, you cannot allow yourself to think twice – you get it! Thus, one Friday night I was lucky to stumble across some rhubarb. I always love trying interesting combinations; however, as I hadn’t had an opportunity to think over different ideas, I opted for a classic combo.
Still, I wanted to elevate a crumble to a different level, so I decided to incorporate some almond meal. Oh boy! This Rhubarb Strawberry Almond Crumble turned out good, so luscious and with a delightful topping. Please keep in mind that thanks to the almond meal (Which is gluten-free), it takes a little longer to bake the crumble to avoid the topping being “wet” or “soggy”. And while it was baked to our liking, we noted some parts tasted a bit “raw” but in a good way (Like the texture of marzipan). If you don’t like such texture in your crumble, please feel free to fully switch the almond meal to flour.
With or without the almond part, this crumble will be delicious!
I hope you get some rhubarb on your hands and try this Rhubarb Strawberry Almond Crumble.
Cheers for now.
- 4 cups (3-4 rhubarb stalks), cut into 2-3 cm, chinks
- 3 cups strawberries, hulled and halved
- a pinch of cinnamon (optional)
- 1/4 tsp. corn starch (optional)
- 2/3 cup almond meal
- 1/3 cup all purpose or cake&pastry flour
- 1/2 cup sugar
- about 150 gr. cold butter, grated or finely chopped (1 tbsp from this amount if for greasing)
- Preheat the oven to 180 degrees C (360 degrees F). Grease a large baking dish with the butter.
- Combine the fruits in a bowl and add (optionally) cinnamon and corn starch. Corn starch helps to thicken the juices and prevents the crumble from being too soggy. Set aside while you make the topping.
- In a medium bowl combine the chopped butter and sugar, almond meal, and flour. Blend with your fingers until the mixture forms crumbs.
- Transfer the fruit into the prepared baking dish. Scatter the crumbs over the fruit.
- Place the dish on a baking dish or rack and put in the oven for about 45-50 minutes until the top is golden brown. If the top has started to brown fast, cover the top with a piece of foil.
- Remove and let cool for about 30 minutes before serving.