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Strawberry-Rhubarb Crumble by Andrew Zimmern


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  • Topping:
  • 1 quart strawberries, hulled and quartered
  • 1 pound rhubarb, sliced 1/4-inch thick
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/2 cup sliced almonds
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg yolk, at room temperature
  • 1/4 teaspoon pure vanilla extract



Step 1

Make the Filling:
Preheat the oven to 350°.
In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, vanilla and salt.
Let stand at room temperature for 30 minutes, tossing occasionally.

Make the Topping:
Spread the almonds in a 9-inch pie plate and toast, stirring once, until golden and fragrant, about 7 minutes.
Let cool completely.

In a food processor, pulse the almonds with the flour, baking soda and salt until the almonds are coarsely ground.
In the bowl of a stand mixer fitted with the paddle, cream the butter with both sugars until fluffy, about 3 minutes.
Scrape down the side of the bowl.
Add the egg yolk and vanilla and beat at medium-high speed for 2 minutes.
Scrape down the bowl again.
Add the almond-flour mixture all at once and mix at low speed just until incorporated.

Pour the strawberries and rhubarb into the pie plate.
Dollop teaspoon-size clumps of the batter over the fruit.
Bake until the topping is deeply browned and the juices bubbling up around it appear thickened, about 45 minutes.
Let cool slightly; serve warm.

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