• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Strawberry-Rhubarb Crumble

  • Recipe Submitted by on

Category: Fruit, Desserts

 Ingredients List

  • 4 c Rhubarb; sliced
  • 3 c Strawberries; halved, hulled
  • 1/2 c Sugar
  • 1/3 c Sugar
  • 1 1/2 tb Cornstarch
  • 1 tb Lemon juice
  • 6 tb Unsalted butter; room
  • -temperature
  • 1/3 c Almond paste; packed
  • 1 c Flour


Preheat oven 400F. Mix rhubarb, strawberries, 1/2 c sugar, cornstarch and
lemon juice in large bowl. Toss well to coat. Divide mixture equally among
six 1 1/4-cup custard cups. Mix butter, almond paste and remaining 1/3 c
sugar in processor until well blended. Transfer to medium bowl. Add flour.
Using fingertips, work flour into butter mixture until moist clumps form.
Sprinkle topping over rhubarb and strawberries, dividing equally. Place
custard cups on baking sheet. Bake until filling bubbles and topping is
golden, about 30 minutes. Serve warm

Per serving: 389 Calories; 16g Fat (36% calories from fat); 5g Protein; 59g
Carbohydrate; 33mg Cholesterol; 7mg Sodium

NOTES : Can also use a 1 1/2 or 2 qt baking dish, bake 45 min (or a bit

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