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.
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.
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.
Strawberry Rhubarb Almond Crumble
- 2/3 cup almond meal
- 1/2 cup light brown sugar
- 5 tablespoons salted butter
- 1/3 cup quick oats
- 1 pound 454 g strawberries, cleaned, hulled, and halved
- 4 rhubarb stems cleaned and chopped into 1/2-inch pieces
- 1/3 cup 37 g raw cane sugar
- 1/4 teaspoon vanilla extract
- 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.
- food processor
- medium mixing bowl
- 6 (7-ounce) ramekins, buttered
- baking sheet lined with foil