Strawberry-Rhubarb Crumble

Ready in 1h

Try this Strawberry-Rhubarb Crumble recipe, or contribute your own.


1/3 c Almond paste; packed
3 c Strawberries; halved, hulled
1/2 c Sugar
1 c Flour
1/3 c Sugar
6 tb Unsalted butter; room temperature
4 c Rhubarb; sliced
1 1/2 tb Cornstarch
1 tb Lemon juice

Original recipe makes 6



Preheat oven 400F. Mix rhubarb, strawberries, 1/2 c sugar, cornstarch and lemon juice in large bowl. Toss well to coat. Divide mixture equally among six 1 1/4-cup custard cups. Mix butter, almond paste and remaining 1/3 c sugar in processor until well blended. Transfer to medium bowl. Add flour. Using fingertips, work flour into butter mixture until moist clumps form. Sprinkle topping over rhubarb and strawberries, dividing equally. Place custard cups on baking sheet. Bake until filling bubbles and topping is golden, about 30 minutes. Serve warm Per serving: 389 Calories; 16g Fat (36% calories from fat); 5g Protein; 59g Carbohydrate; 33mg Cholesterol; 7mg Sodium NOTES : Can also use a 1 1/2 or 2 qt baking dish, bake 45 min (or a bit more) Recipe by: Jaxx Restaurant, Chicago Park Hyatt (June 96, Bon Appetit) Posted to JEWISH-FOOD digest Volume 98 #022 by on Jan 11, 1998

Verified by stevemur
Alert editor   
Calories Per Serving: 1127 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Strawberry-Rhubarb Crumble. Be the first to review it!

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free