Rhubarb Crumble
Serves 6
30 mins prep
75 mins cook
15 mins cooling
120 mins total
Rhubarb, strawberries, and raspberries, with an almond crumble make this Rhubarb Crumble perfect for spring and summer especially with a little vanilla ice cream on top!
Fruit Filling
Almond Crumble
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Rhubarb Filling
Preheat the oven to 350 F and place a rack in the center of the oven.
Rinse the rhubarb. If the stalks are more than an inch wide, cut them in half lengthwise. Then trim off the ends and cut into 1/2"-1" chunks.
Rinse and remove the tops from the strawberries. Chop into 1/2" chunks as well.
If you need to measure, add the chopped rhubarb and strawberries into your baking dish, then add raspberries until you have a decent mound on the baking dish.
Transfer all of the fruit into a large mixing bowl and then add in the lemon zest, juice, sugar, salt, vanilla, and starch. Stir until combined and no more starch is visible.
Pour the mixture back into the baking dish and set aside while you make the streusel.
Almond Streusel
In a medium bowl use a fork to stir together the soft butter, vanilla, almond extract, sugar and salt.
Pour in the flour and mix until combined. Last, add in the sliced almonds and mix once more.
Crumble the streusel on top of the fruit, be sure to kind of press clump it around the edges of the mounded fruit.
Place the dish onto a baking sheet to catch and drips or overflow.
Bake
Place the dish on the baking sheet into the preheated oven and bake for 45 minutes. Rotate it 180 degrees and bake for another 30-40 minutes until the fruit is bubbling and the streusel is golden brown.
You may need to bake longer if using a bigger baking dish but it should be about the same amount of time as long as your baking dish isn't more than 2" deep.
Once baked, remove from the oven and leave to cool for 5-10 minutes on a wire rack just so you don't burn your mouth. The longer you let it cool the more the juices will thicken.
To serve, optionally top with vanilla ice cream, whipped cream, or a vanilla custard sauce.
This can be kept at room temperature for a few hours but I recommend storing leftovers in the fridge!