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Strawberry-Rhubarb Crumble

Strawberry-Rhubarb Crumble recipe image
This Strawberry-Rhubarb Crumble offers a perfect balance of tart rhubarb and sweet strawberries, enveloped in a rich, nutty almond crumble topping. The fruit filling is tender and juicy, thickened just enough with cornstarch to hold its shape without being gloopy. The topping provides a delightful crunch and deep flavor from the almond paste, contrasting beautifully with the soft fruit beneath. It&# 226;ÂÂs an elegant yet comforting dessert that feels homemade and special. Ideal for spring gatherings, weekend brunches, or as a sophisticated end to a dinner party, this individual crumble is easy to prepare and always impressive. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 972.7
Dietary: Vegetarian
Description
This Strawberry-Rhubarb Crumble offers a perfect balance of tart rhubarb and sweet strawberries, enveloped in a rich, nutty almond crumble topping. The fruit filling is tender and juicy, thickened just enough with cornstarch to hold its shape without being gloopy. The topping provides a delightful crunch and deep flavor from the almond paste, contrasting beautifully with the soft fruit beneath. It&# 226;ÂÂs an elegant yet comforting dessert that feels homemade and special. Ideal for spring gatherings, weekend brunches, or as a sophisticated end to a dinner party, this individual crumble is easy to prepare and always impressive. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Ingredients
  • 4 cup Rhubarb, sliced
  • 3 cup Strawberries, halved
  • 1/2 cup Sugar
  • 1/3 cup Sugar
  • 1 1/2 teaspoon Cornstarch
  • 1 teaspoon Lemon juice
  • 6 teaspoon Butter, room temperatture
  • 3 1/2 ounce Almond paste
  • 1 cup All-purpose flour
Directions
  1. 1
    Preheat oven to 400ðF (204ðC).
  2. 2
    In a large bowl, combine sliced rhubarb, halved strawberries, 1/2 cup sugar, cornstarch, and lemon juice.
  3. 3
    Toss gently until the fruit is evenly coated with the sugar mixture.
  4. 4
    Divide the fruit mixture equally among six 1 1/4-cup custard cups.
  5. 5
    In a food processor, blend room temperature butter, almond paste, and the remaining 1/3 cup sugar until smooth and well combined.
  6. 6
    Transfer the butter-almond mixture to a medium bowl.
  7. 7
    Add the all-purpose flour to the bowl.
  8. 8
    Using your fingertips, work the flour into the butter mixture until moist clumps form.
  9. 9
    Sprinkle the crumble topping evenly over the fruit in each custard cup.
  10. 10
    Place the custard cups on a baking sheet.
  11. 11
    Bake for about 30 minutes, or until the filling is bubbling and the topping is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 972.7kcal
% Daily Value *
Total Fat 50.4g78%
Saturated Fat 7.0g35%
Cholesterol 16.1mg6%
Sodium 55.2mg3%
Total Carbohydrate 106.2g36%
Dietary Fiber 11.3g46%
Sugars 53.7g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the crumbles to cool for 5-10 minutes before serving to let the filling set slightly.

For a nut-free version, substitute the almond paste with an equal amount of brown sugar and add 1 teaspoon of vanilla extract to the topping.

If you don't have custard cups, you can bake this in a single 9-inch pie dish or baking dish, increasing the baking time to 40-45 minutes.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes to restore crispiness.

Keywords: strawberry, rhubarb, crumble, dessert, almond, baking, fruit, spring, custard cups, individual, cornstarch, lemon, buttermilk, vegetarian, easy, classic, homemade, comfort food, brunch, tart
Read it online: https://www.chefs-mate.com/recipe/strawberry-rhubarb-crumble/