Rhubarb and Berry Crumble

Rhubarb and Berry Crumble

A delightful combination of tart rhubarb and sweet strawberries topped with a crunchy almond crumble, perfect for any dessert occasion.

Ingredients

• 1 cup flour
• 1/2 cup sliced almonds
• 1 3/4 cups sugar
• 1/2 cup butter
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 2 cups strawberries
• 2 cups rhubarb
• 2 tablespoons cornstarch

Method

1. Gather all your ingredients and preheat your oven to 375°F (190°C).
2. In a medium mixing bowl, blend together the flour, slivered almonds, 3/4 cup of sugar, melted butter, lemon zest, and a dash of salt until the mixture resembles coarse crumbs. Refrigerate this crumble topping while you prepare the fruit filling.
3. In a large bowl, combine the sliced strawberries and rhubarb. In a separate small bowl, mix the remaining 1 cup of sugar with cornstarch and a pinch of salt. Sprinkle this mixture over the fruit and gently toss to ensure the fruit is well coated.
4. Pour the fruit mixture into a 3-quart rectangular baking dish. If you're using frozen berries, let them thaw at room temperature for about 45 minutes before adding them to the dish.
5. Distribute the crumble topping evenly over the fruit layer.
6. Bake in the preheated oven until the fruit is bubbling and the topping is a beautiful golden brown, which should take about 1 hour (or 1.5 hours for frozen fruit). If the topping browns too quickly, cover it loosely with aluminum foil for the last 30 minutes.
7. Once baked, allow the crumble to cool for 30 minutes before serving. It can be enjoyed warm or at room temperature, and for a delightful treat, serve with whipped cream or a scoop of ice cream.