Strawberry-Rhubarb Crumble

Rhubarb can be tart for most to enjoy, but pair it with sweet strawberries and you'll have a perfectly balanced flavor. Oh, a may I add hubby's favorite is rhubarb and strawberries.

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

Crumble:

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

Topping:

1 cup mascarpone cheese

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-sized 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.

GUY FIERI Recipe

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