Over the weekend, we went to my parent’s house to visit our new puppy, Milou. Isn’t she precious?
She’ll be coming to her new home in mid-May, so in the mean time, we’ll keep visiting when we can. The benefit of visiting her is that we get to spend time with my parents. This generally means playing cards and having a few cocktails. Always a great time!
Since we went over for dinner, I wanted to bring a dessert to share. Thankfully, my freezer holds many treasures, two of them being strawberries and rhubarb. We can never seem to go through one of the big tubs from Costco, but the price is basically the same for the larger container as it is at the regular grocery store, so why wouldn’t I buy it from Costco?Because it’s wasteful? Nope. I just freeze the extras so I can use them for times like these.
You can also easily make this in on 8″x 8″ pan if you don’t want to use individual ramekins. My mom absolutely loved these. She had two in one night! While it seems like a large rhubarb to strawberry ratio, the strawberries and sugar make the dessert a perfect balance of sweet and tart.
Strawberry Rhubarb Crumble
Source: Adapted from Food Network
3/4 slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp kosher salt
1 stick butter, cold and cubed
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tbsp. cornstarch
zest and juice of 1/2 lemon
heavy whipping cream
1. Preheat oven to 375 degrees. In a food processor, pulse the almonds until finely ground. Add flour, sugar and salt. Pulse until incorporated. Add butter and pulse until butter is dispersed in walnut-sized pieces throughout. Set aside.
2. Mix rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large bowl. Evenly divide among 4 4-inch ramekins. Sprinkle about 2 tbsp. of almond crumble over each and place in oven. Bake until filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
3. In the bowl of a stand mixer, combine heaving whipping cream and confectioners sugar and whisk until light and fluffy, about 2 minutes. Top each ramekin with a dollop of cream and serve.