Packed with crunchy wholesome almonds, fresh strawberries and tasty rhubarb, this crumble is the perfect little treat.
The recipe was created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. Serve the crumble with a drizzle of velvety almond cream for that added hit of deliciousness.
Strawberry Rhubarb Almond Crumble with Almond Cream
- 3 cups (750 mL) fresh or frozen chopped rhubarb
- 2 cups (500 mL) halved fresh strawberries
- 1/4 cup (50 mL) packed brown sugar
- 3 tbsp (45 mL) ground almonds
- 1/4 cup (60 mL) whole wheat flour
- 3/4 cup (175 mL) large flake oats
- 2 tbsp (30 mL) chopped almonds
- 2 tbsp (30 mL) soft non hydrogenated margarine
- 3/4 cup (175 mL) almond milk
- 1 tbsp (15 mL) cornstarch
- 1/2 tsp (2 mL) vanilla
In a large bowl, combine rhubarb, strawberries, sugar, ground almonds and half of the flour. Divide among eight 1/2 cup (125 mL) ovenproof ramekins or mason jars; set aside.
In another bowl, stir together oats, chopped almonds, remaining flour and margarine until crumbly. Spoon on top of fruit and place jars on a baking sheet.
Bake in 375 F (190 C) oven for about 30 minutes or until fruit is tender and bubbly and top is golden. Let cool slightly.
Meanwhile, in a small saucepan, heat almond milk and vanilla over medium heat until just bubbling. Whisk together cornstarch with 1 tbsp (15 mL) of water and whisk into almond milk. Cook, stirring for 1 minute or until thickened.
Drizzle some of the almond cream over each crumble to serve.
More recipes can be found online at almonds.com.
This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.