Strawberry-Rhubarb Crumble

Ingredients:
  • 4 C sliced fresh rhubarb (about 1#) or one 20-oz. package frozen sliced rhubarb, thawed
  • 3 C halved strawberries (about 1#)
  • 1/2 C plus 1/3 C sugar
  • 1-1/2 Tbs. cornstarch
  • 1 Tbs. fresh lemon juice
  • 6 Tbs. unsalted butter, room temperature
  • 1/3 C packed almond paste (about half of 7-ounce package)
  • 1 C all purpose flour
Instructions:

Preheat oven to 400. Mix rhubarb, strawberries, 1/2 cup 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 cup sugar in processor until well blended. Transfer butter mixture 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 hot.

Date Added:January 01, 2002
Classification:Cobblers/Crisps
Source:Bon Appetit
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2004, 2010, 2020