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Rhubarb Strawberry Almond Crumble


Almond Crumble Topping:
¾ cup slivered almonds, toasted
1 cup all-purpose flour
⅓ cup sugar
¼ teaspoon kosher salt
1 stick butter

6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
½ cup sugar
2 tablespoons cornstarch
zest and juice of ½ lemon


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Serve topped with strawberry or vanilla ice cream or whipped cream.