Individually portioned strawberry rhubarb crumbles topped with an almond butter cookie topping are the perfect sweet tart spring treats. Make sure to serve with a dollop of ice cream on top!

Disclosure: This post was sponsored by Whole Foods Market. My thoughts and opinions, as always, are 100% my own.

strawberry rhubarb almond butter cookie crumble

Please tell me these made your heart skip a beat.



I’m actually so glad to have a rhubarb-loving confidante in you guys because a certain husband of mine is not having it.

He’s all like, “RHUBARB IS NOT REAL”.

And I’m like, “YOU JUST ATE IT.”

It’s endless, really.

I don’t even want to know what our neighbors think of us. (except I kind of do?)


As you can probably tell from my extensive track record, if there is one dynamic duo I can’t go a whole spring without obsessing over, it is the ever classic strawberry rhubarb pairing. I swear sometimes it’s the only thing that gets me through winter. That and the promise of roasted asparagus.

I’m all about life’s simple pleasures. Especially when they come in seasonal produce form.


But what if….we lived in a world where much of the food that we love SO.MUCH is gone because we no longer have the pollinators necessary to aid it in it’s growth?! We’re talking NO chocolate, NO avocados, NO coffee. That is not a world that anyone wants to be living in, yet we’re getting closer to it with every passing day. Currently, nearly one third of America’s bee species are at risk for extinction, while the existence of other pollinators such as moths, butterflies, fireflies, and hummingbirds is in rapid decline. To get a glimpse of what the world would be like without these creatures, check out this video on what your daily smoothie would look like if there were no pollinators around to support plant growth. Scary, huh?

The bottom line is, we NEED to take action to prevent this while we still can, and Whole Foods Market is making it easy with their 365 Everyday Value® Pollinator-Friendly Almond Butters!! These are available at Whole Foods RIGHT NOW in both creamy and crunchy form, and for every jar sold between April 16th and 28th, Whole Foods Market will donate $0.50 to the Xerces Society to help it reach its goal of planting 100,000 acres of pollinator habitat within the next 12-18 months. What’s also cool about these is that the almonds that were used to make them were grown as part of a pilot project on the Nevada Ranch in Le Grande, California, designed to study and raise awareness about how important natural biodiversity is in the almond growing process.

So they’re just good news all around.


Seeing as how I always keep my pantry stocked with almond butter anyway, it was a no brainer to me that I should buy my weight in jars of these. After all, it’s for the greater good….of my belly and the world.

So I did.

And then, because I am incapable of just having almond butter in my apartment without inhaling all of it almost immediately, I realized that I could kill two birds with one crumble if I turned it into a cookie topping for this hot, thick, luscious strawberry rhubarb filling.

Kind of like a PB&J but with AB instead. So, kind of like a PB&J but better.

I made these in individually portioned mini cocottes, but you can just throw the whole thing into a pie pan if that floats your boat.

The ice cream topping, on the other hand, is non-negotiable. Really. Just do it.


So you can have the opportunity to try these almond butters for yourself, Whole Foods Market has so generously agreed to give away one $50 coupon to one of my awesome readers. See the widget below for details on how to enter!!

a Rafflecopter giveaway

Strawberry Rhubarb Almond Butter Cookie Crumble
Individually portioned strawberry rhubarb crumbles topped with an almond butter cookie topping are the perfect sweet tart spring treats. Make sure to serve with a dollop of ice cream on top!
Yield: 6-8 servings
For the filling
  • ½ cup dark brown sugar
  • 2 tbsp cornstarch
  • pinch of salt
  • 1 lb rhubarb, trimmed and sliced ¼-inch thick
  • 1 lb strawberries, hulled and quartered
For the almond butter cookie crumble
  • ¼ cup unsalted butter, softened
  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup creamy almond butter
  • vanilla ice cream, for serving
  1. Heat oven to 375F. Place 6 8-oz ramekins or one 10-inch pie pan on a foil-lined baking sheet. Set aside.
  2. In a small bowl, whisk together the brown sugar, cornstarch, and salt. Toss together in a large bowl with the rhubarb and strawberries. Divide among the ramekins or pour into the pie pan.
  3. In a medium bowl, use a spatula or your fingers to combine the ingredients for the crumble, making sure that it is well combined. Crumble over the filling.
  4. Bake for 30-45 minutes, or until the filling is bubbling thickly. Cool slightly and serve topped with vanilla ice cream.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 crumble


More rhubarb!

Strawberry Rhubarb Dream Cake

Strawberry Rhubarb Dream Cake

rhubarb curd shortbread tart with fresh strawberries

Rhubarb Curd Shortbread Tart with Fresh Strawberries

rhubarb cream cheese hand pies

Rhubarb Cream Cheese Hand Pies

From Around the Web:

Rhubarb Custard Tea Cake from Eat, Little Bird

Rhubarb Fool from Baked Bree

Rhubarb Swirl Buttermilk Ice Cream from Well Plated

Coconut Raspberry Rhubarb Ice Cream from Blahnik Baker

Strawberry Rhubarb Bars from Amandeleine


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142 Responses to Strawberry Rhubarb Almond Butter Cookie Crumble {#GIVEAWAY}

  1. Strawberry rhubarb and rose is my summer fruit happy place.

  2. Megan says:

    The bees! That’s an issue I don’t know too much about, thanks for sharing.

    PS – I love those ramekins. Where did you get them? Thanks!

  3. Beth says:

    I’m seriously in love with this dessert – have to try it! As for almond butter, I’ve never tried it, but I’m going to guess I love both crunchy and smooth.

  4. Sune Moolman says:

    It’s great that large companies get involved in saving the world – well done Whole Foods!
    I’m crazy about your mini cocottes, so pretty in red. 🙂
    And then there’s the crumble… Hold be back, I might jump face first into that!!

  5. Marina D says:

    Creamy almond butter all the way!

  6. Erica says:

    This is sooooo pretty! I love the marble in the background girl, it’s wonderful that you got it out for pics! 🙂
    And this recipe looks incredible, I’m in love the cookie crumble on top, it’s a genius way to use almond butter!!

  7. Katie says:

    I usually buy creamy AB…it just seems more versatile? But I love me some crunchy AB, too!

  8. Trisha says:

    Almond butter cookie crumble? Just saying that makes me happy. I am on a major almond butter kick right now. Can’ Extra bonus that this kind is so good for the environment. Also, the little ramekins you made these in are adorable!

  9. Oh I’m definitely a creamy nut butter gal. And also, I’m obsessed with bees. I really want to be a bee keeper. And save all the bees too. So I’m digging this pollinator friendly AB!

  10. Kristin says:

    Always creamy. I make my own, though!

  11. Abby says:

    My husband loves almond butter. He likes both creaming and crunchy!

  12. I LOVE rhubarb and almond butter. . so this is a double LOVE! For almond butter, I’ll say creamy all the way!!! love your strawberry rhubarb crumble, Joanne! TGIF!

  13. Team crunchy! A couple of my coworkers keep bees and I’m always tempted to try it out. Give them a nice little home + they pay rent in honey? Sounds like a win/win situation to me. Except the bazillion stings I’d get because who even knows how to handle bees? I’ll leave it up to the professionals I guess 😉

  14. Strawberry rhubarb is my favorite combo! Love the almond butter crumble!

  15. Rhubarb is my fave thing EVER!!!! So, so obsessed and I finally found some at my Whole Foods yesterday, which means this is totally happening.

  16. Danielle says:

    Definitely creamy! 🙂 Thanks for the info regarding bees. I’ve definitely heard about that and I hate that they’re in danger. I didn’t realize those other insects and birds were in danger as well.

  17. Julia says:

    Lookit that almond buttaaaaaaah! I actually just ran out, because: spoon-to-face, and have it in the plan to snag some from WF like yesterday. I actually buy the 365 brand religiously…goes down so good!

    I have to admit, I find rhubarb to be one of the strangest plants just.ever…but I LOVE it in my face! I need this crumble like whoa.

  18. Linda S. says:

    Smooth–but not sure if I’ve tried crunchy.

  19. Emily says:

    Why didn’t I think of this?! Nut butter directly in the topping! Looks delicious…

  20. Evans B says:

    I’m team CRUNCHY here! love the crunch in every bite! I’m in love with this recipe, makes me want it now 🙂

  21. grace says:

    i’m a crunchy nut butter gal for life (aka cnbgfl)! 🙂

  22. Heather says:

    Done and done. There is nothing better than a crumble and strawberry rhubarb is my favorite combo. I’m actually headed to Whole Foods today anyway! Woohoo!

  23. Jen E says:

    Mu husband is a huge strawberry-rhubarb fan….will have to try these. Had not previously bought almond butter, but now I have an excellent reason!

  24. Lori R. says:

    Heart beat skipped! This sounds amazing with the almond butter cookie topping! And really interesting about the project and the almond butter. Off to research a bit more about it. Thanks!

  25. Lori R. says:

    Oh, and camp creamy here when it comes to almond butter!

  26. Foram says:

    Crunchy. Definitely crunchy…

  27. I basically want to LIVE inside that bowl with the crumble! That look sooooo soooo good!

  28. Kaitlin says:

    YUM! I have never bought a nut butter besides peanut (always crunchy!), and I’d love to try more! Very smart to use it in the crumble.

    Also strawberry rhubarb is pretty much the most magical combo on the planet. I just made stewed rhubarb w/ strawberries to eat w/ yogurt for breakfast and it just makes my day 😀

  29. Susan says:

    My rhubarb plants are getting bigger each day! Another delicious recipe to try when I start cutting those beautiful stalks. The almond butter cookie crumble sounds delicious!

  30. Almond butter cookie crumble?! WHAT? I need this this coming weekend. Also, your photos in this post look great!!! Love the new marble board 🙂

  31. Kim Henrichs says:

    Oh I am wholeheartedly in the creamy camp!!

  32. itzia says:

    I think creamy is best!

  33. Amanda says:

    Definitely crunchy!!

  34. Crunchy peanut butter…definitely crunchy!!

  35. elly says:

    I’ve made 2 things with rhubarb in the last week. RHUBARB IS SO REAL.

    And I am in the crunchy camp!

  36. Monica says:

    Crunchy, please!! And I really need to get to know rhubarb (*head ducked in embarrassment…*). This looks awesome and has to be good with that almond butter cookie crumble!

  37. CakePants says:

    This looks fantastic – and how creative to combine strawberry rhubarb and almond butter! I’m in the creamy camp for almond butter (although strangely, I like chunky peanut butter. Go figure!).

  38. Whit says:

    Creamy please!

  39. I have decided something today Joanne, I can no longer visit your blog on an empty stomach. It just turns into torture lol. I can’t go through the PC screen and eat and I can’t currently make this amazing crumble because I’m at work. Yup, no more visiting on an empty tummy lol. I love this dessert.

    Kay of Pure & Complex

  40. Katherine says:

    Creamy all the way!

  41. Shoshana says:

    Creamy, hands down!

  42. Kelly says:

    Love strawberry and rhubarb together especially in a pie or with a crumble. An almond butter crumble sounds even better! Such a great idea!

  43. Kate says:

    It must be spring because I’m seeing strawberry rhubarb recipes everywhere!

  44. sarah s says:

    I prefer creamy almond butter and I love the idea of an almond butter cookie crust will have to try it soon:)

  45. Oh gosh, I really need this right now!

  46. Juli says:

    I love the hint of texture in freshly ground almond butter, but as a classification – creamy all the way.

  47. Eileen says:

    I am always & forever a creamy nut butter person — for any kind of nut butter. These little crumbles look fantastic! Thanks for the giveaway opportunity!

  48. Kelster says:

    I prefer crunchy. I even use it in applications that specify creamy

  49. mira says:

    Love almond butter! This strawberry rhubarb combo is amazing!

  50. Alison H. says:

    Team Crunchy here!!

  51. Lauren S says:

    I prefer creamy these days.

  52. Rosie says:

    nice photos and recipe! I love both, but mostly, I use creamy!

  53. Karen says:

    Creamy for me please!

  54. Crunchy all the way! The crunchier the better. I have never thought to put almond butter in a crumble topping – brilliant. Pinned to try!

  55. Krista says:

    What a wonderful thing for a company to do, Joanne. We’re doing our bit by getting our own bees and planting heaps of trees and flowers and veggies for them to feast on. 🙂 I like my almond butter smooooooth.

  56. Adrienne says:

    I usually like crunchy except for noodles with nut butters are better with creamy…this looks great!

  57. Marci says:

    I just added rhubarb to my weekly deliver of Door to Door Organics. This recipe will definitely inspire what I make, thanks!

  58. I am ALL about crunchy! I love that the company that makes this has bee health in mind – scary stuff, losing bees!

    You always seem to come up with the best dishes, Joanne. I love the sound of this crumble especially!

  59. p.s. Have you ever made rhubarb daiquiris? If you love rhubarb – you’ve got to try one!

  60. Stephanie Phelps says:

    I am so in the creamy almond butter camp. Your recipe looks so amazing!

  61. JOANNE. HOW HAVE I NOT BEEN TO YOUR BLOG BEFORE?! I am totally tripping out over this. I feel like we need to be blogger friends immediately. Starting with this gorgeous crumble. I absolutely adore the strawberry rhubarb combo, too. And I never, EVER feel bored with it. Like, to me, it seems there must be absolutely INFINITE ways to eat strawberry and rhubarb in mystical, alchemical union. Right?! I know you feel me on this one.

    As for crunchy or creamy, it really depends on the moment and the mood. I currently have both in my fridge. For realsies. Ok. So thrilled to now be acquainted with you and EWWO. Have a super sweet weekend! xo

  62. easypeasy says:

    These look amazing! 🙂

  63. Christina says:

    I prefer crunchy, and it would add great texture to this dish.

  64. Mmmmm – delicious – we love rhubarb and it is such a useful plant to have in the garden.

  65. Agness says:

    Someone said PEANUT BUTTER!? I wanna dig into this bowl. Delicious!!!

  66. Angie Jerde says:

    I am a fan of a little crunch! Love, love whole foods…thanks for this giveaway : )

  67. Sara says:

    Almond butter cookie crumble – you’re speaking my language! This sounds absolutely divine. Oh, and creamy, hands down!

  68. Our next door neighbor in Minneapolis had rhubarb bushes. He hated them, so I had a free pass to pick them anytime I wanted. I miss those days! And duh…my heart totally skipped a beat.

  69. charity boehm says:

    Ummm, I would have to say “crunchy”! How much yumminess would little bits of almond pieces add to this dessert?!? Oh, and I am a rhubarb lover from birth!

  70. Liz says:

    These look so good! And I especially love that they are individually portioned 🙂

  71. Foodiewife says:

    I love strawberry rhubarb as much as you do. This is brilliant– and I love the individual ramekin idea. I do love my little bees, and I’m always sad when I read how they are in decline. (Thanks, Monsanto). This is a great cause.

  72. Dude! Why have I never tried almond butter before? I would try every kind!
    This seriously looks amazing 🙂

  73. Johanna GGG says:

    wow I did not know about pollinators and how they affect so many crops – that is scary! And I love almond butter so I am all for doing the crumble that way – and maybe you can tell the boy that there really is no such thing as rhubarb – it is just red celery 🙂

  74. Umm love it crunchy or creamy depending on what recipe I use it in! Love strawberry rhubarb anything too! and Blueberry Rhubarb and…

  75. Holly E says:

    I love creamy.

  76. Christine says:

    Looks so yummy! I’ll have to hunt down some rhubarb and try this. Adorable dishes!

  77. I make my own almond butter – and it’s creamy all the way!

  78. This… Oh I am all over it! So much I am kind of in it. Right between that almond butter crumble and a chunk of rhubarb. I’m so excited because I might actually get to harvest my rhubarb this year (last year was my first year and you can harvest in year one). Plus, I’m also with you on the bees. I’ve been growing more organic flowers to help those little bees. Normally I am scared of them cause I’m allergic, but their existence is much more important! I just sit inside and nom on glorious food like this instead.

  79. Stephanie-Oh says:

    I love crunchy in any nut butter.

  80. This crumble looks divine, Joanne! Rhubarb is one of my favourite fruits – tangy and delicious! Gotta try this soon!

  81. Tierney says:

    I love crunchy on toast!

  82. Pam says:

    Never tried almond butter but I think I would like the smooth because I prefer smooth peanut butter

  83. Ooooh! These look great. I love creamy almond butter!!

  84. Linda says:

    Always creamy.

  85. Honestly it depends on what I am using it for, I bake most often with creamy but when it comes to spreading on bread/toast I go for crunchy!

  86. Melissa Teears says:

    I am a crunchy fan!!

  87. mmm says:

    Crunchy all the way oh, my goodness sakes the whole recipe looks mighty yummy…ciao!

  88. Elle P. says:

    I prefer creamy almond butter.

  89. Lynn says:

    I’m a crunchy fan!

    Love rhubarb – this looks so good!

  90. Zainab says:

    I kinda agree that strawberry and rhubarb make the winter bearable. I need to get my hands on some rhubarb!!! Also…crunchy all the way 🙂

  91. Addie F. says:

    I’m definitely in camp creamy in terms of almond butter (but oddly enough, crunchy for peanut butter!). This crumble looks absolutely delicious; gotta get my hands on some rhubarbs!

  92. i’ve never had a crunchy almond butter, but creamy pb is my fave so i’ll say camp creamy! 🙂

  93. Calli says:

    I’m in the creamy camp! These look delicious!

  94. shaunie says:

    I would love the creamy almond butter

  95. Kristen says:

    Creamy all the way!

  96. Susan Christy says:

    Crunchy, crunchy, crunchy!!

  97. Elizabeth says:

    I am so so excited for strawberries AND rhubarb to arrive at the farmers’ market

  98. susan miller says:

    I’m team CRUNCHY here!

  99. Lynnette says:

    Love the individual portions idea. Then I can say, I’ll just have one and actually mean one serve not the entire pan covered in crumble! haha. I am also drooling over the other strawberry and rhubarb recipes.

  100. Denise L says:

    Um….both, either/or, depending on the day, my mood, and the application 🙂

  101. Jenna says:

    Crunchy crunchy crunchy all the way! Although I love nut butters so much I would eat them any way I had it 🙂

  102. Molly says:

    Creamy all the way.

  103. This looks divine!! I love a little crunch in my almond butter, but with peanut butter, I’m usually a smooth fan. But I’ll eat rhubarb any way I can get it!

  104. Kim says:

    crunchy, yummm!!!!

  105. Evie B. says:

    I prefer creamy.

  106. Theresa says:

    Always love crunchy! Beautiful photos! Looks delicious!

  107. This is so pretty, and looks delicious! I can just imagine sinking my spoon into this rhubarb crumble. Magic!

  108. Amanda Sakovitz says:

    I’m in the creamy camp

  109. Kayte CookWatts says:

    I usually buy creamy because the Mister prefers it, but I will take peanut butter any way I can get it.

  110. Kayte CookWatts says:

    haha! You didn’t ask about peanut butter, I just realized. We eat almond butter, but not very often, and usually added to a baked good or smoothie. Honestly, I don’t remember seeing a choice when I do buy it- but would probably go crunchier if the two choices were right next to each other

  111. Caitlin says:

    This sounds amazing! I can’t wait to try it. Crunchy almond butter for sure.

  112. Megan says:

    Yum. I love crunchy and creamy almond butter.

  113. Thomas Murphy says:

    I like Creamy

  114. steve says:

    I’m team crunchy all the way!

  115. Tracy Robertson says:

    either is great, but crunchy is my favorite!

  116. Strawberry and rhubarb is the perfect combination. This crumble looks yummy.

  117. […] Un crumble rhubarbe-fraise avec du beurre d’amande dans le crumble, sûrement délicieux. […]

  118. Rebekah says:

    Both have a place in my heart…crunchy on sandwiches, creamy on a spoon topped with bits of chocolate.

  119. Emily L says:

    Crunchy is definitely the way to go! I love the texture!

  120. Michelle says:

    Creamy! This recipe sounds like a perfect combination! Has my mouth watering!

  121. Chris says:

    I definitely prefer creamy!

  122. Elizabeth says:

    yum! Creamy fo sho!

  123. nicole dziedzic says:

    I have to say I love crunchy for sure, my favorite.

  124. My brain exploded at the awesomeness of this recipe! Seriously almond butter in a crisp? You are a genius!

  125. Nicole says:

    creamy, for sure!

  126. I’m lucky that I do have a guy in this home that adores rhubarb with just about any other fruit paired with it, but especially with strawberries. Just made a rhubarb cake this week that disappeared in just a few days. Your recipe looks and sounds perfect for spring-fresh ‘barb! I agree with you about the pollinator issue! Only one hummer has visited our feeders so far and we used to have way over 6 hummers battling over their food. Thinking seriously about joining my neighbor farmer in raising honeybees. I want chickens first and hubby says ‘no way’. Bummer! Happy spring and rhubarb baking!

  127. I’m lucky that I do have a guy in this home that adores rhubarb with just about any other fruit paired with it, but especially with strawberries. Just made a rhubarb cake this week that disappeared in just a few days. Your recipe looks and sounds perfect for spring-fresh ‘barb! I agree with you about the pollinator issue! Only one hummer has visited our feeders so far and we used to have way over 6 hummers battling over their food. Thinking seriously about joining my neighbor farmer in raising honeybees. I want chickens first and hubby says ‘no way’. Bummer! Happy spring and rhubarb baking!
    PS: I’m all about CREAMY peanut butter. But we have both in our pantry!

  128. Heather Dawn says:

    I prefer creamy!

  129. Bridgett Wilbur says:

    I just love creamy almond butter..yummy.

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