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    Home » Dessert

    Strawberry Rhubarb Almond Crumble

    May 22, 2012 · Modified: Jun 28, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    Strawberry Rhubarb Almond Crumble - Andrea Meyers

    When you grow your own rhubarb, it's a delight to walk out into the garden and cut some stems for desserts like this strawberry rhubarb almond crumble.

    We planted our first rhubarb plants five years ago, though it took a couple tries and several dead plants to get the magic formula for growing them sorted out. Our first plants were lost to flooding, and we finally figured out that we needed to move them to higher ground and put them in mounds of soil. So last year was the first year that we really had rhubarb survive and thrive, and this year the plants are huge with leaves about one foot across and brilliant red stems. We’ll continue to harvest stems, being careful to leave about half the plant so it will continue to grow for the next year.

    Rhubarb in our garden - Andrea Meyers

    If you live in an area with cold winters, you can try growing rhubarb yourself, just remember it needs at least one year in the ground before you can start harvesting, and make sure they are on high ground with plenty of soil mounded up. For just a little work, you’ll be rewarded for years to come.

    Recipe Notes

    Almonds go very well with strawberries and rhubarb, and I decided to make the crumble with almond meal rather than flour. The texture is slightly different in a good way, and it works well with moist brown sugar. You can make it a day ahead and keep it refrigerated until using. I also like a touch of homemade vanilla extract with the fruit.

    Make it gluten free with gluten-free oats and vanilla.

    Strawberry Rhubarb Almond Crumble - Andrea Meyers
    Print Pin

    Strawberry Rhubarb Almond Crumble

    Fresh spring rhubarb and strawberries are a perfect match for crumbles. Easy to make gluten free.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: almond meal, dairy-free, gluten free, oatmeal, rhubarb, strawberries
    Servings: 6 servings
    Calories: 309kcal
    Author: Andrea Meyers

    Equipment

    • food processor
    • medium mixing bowl
    • 6 (7-ounce) ramekins, buttered
    • baking sheet lined with foil

    Ingredients

    CRUMB TOPPING

    • ⅔ cup almond meal
    • ½ cup light brown sugar
    • 5 tablespoons salted butter (or dairy-free butter)
    • ⅓ cup gluten-free oats

    FRUIT

    • 1 pound strawberries (cleaned, hulled, and halved)
    • 4 rhubarb stems (cleaned and chopped into ½-inch pieces)
    • ⅓ cup raw cane sugar
    • ¼ teaspoon vanilla extract
    US Customary - Metric

    Preparation

    • Preheat the oven to 375° F/190° C.
    • Add the almond meal, brown sugar, and butter to the food processor. Pulse until the mixture starts to clump, about 10 times. Add the oats and pulse a couple more times.
    • In the medium bowl, toss the strawberries and rhubarb with the cane sugar and vanilla extract. Divide the fruit among the ramekins, then sprinkle the almond crumble on top.
    • Place the ramekins on the foil-lined baking sheet and bake in the preheated oven until the filling is bubbly and the topping is crisp, about 30 minutes. Remove from the oven and allow to cool for 15 minutes, then serve with ice cream.

    Nutrition

    Calories: 309kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 247mg | Fiber: 4g | Sugar: 33g | Vitamin A: 335IU | Vitamin C: 47mg | Calcium: 85mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Nicole says

      May 22, 2012 at 12:01 pm

      This looks delicious and I have all the ingredients in my kitchen right now!

      Reply
    2. kellypea says

      May 22, 2012 at 3:22 pm

      I may be brave enough to make this. Why oh why do I not understand its flavor? I'm so not a picky eater, but...love the almond meal in this and the brown sugar.

      Reply
    3. Andrea says

      May 22, 2012 at 4:13 pm

      Thanks Nicole! I hope you get a chance to make it.

      Kellypea, you should give rhubarb another chance. I didn't think I liked it either, that is until I tasted a rhubarb margarita. 😉

      Reply
    4. T.W. Barritt at Culinary Types says

      May 28, 2012 at 6:26 am

      So interesting to read about your rhubarb growing pains. Even home farming can be trial by error. While I leave the growing to someone else, I'd love to try this combination with strawberries and almond meal.

      Reply

    Trackbacks

    1. 50+ Strawberry Desserts - Songbirds and Buttons says:
      April 27, 2014 at 1:57 pm

      […] Strawberry Rhubarb Almond Crumble / Andrea Meyers […]

      Reply

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