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
Ingredients
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
Instructions
Heat oven to 375F. Place 6 8-oz ramekins or one 10-inch pie pan on a foil-lined baking sheet. Set aside.
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.
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.
Bake for 30-45 minutes, or until the filling is bubbling thickly. Cool slightly and serve topped with vanilla ice cream.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 crumble
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/strawberry-rhubarb-crumble.html