Rhubarb and strawberry crumble
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rhubarb and strawberry crumble - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 1 cup coarsely chopped strawberries
- 6 cups rhubarb, cut into small pieces
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Zest and juice of 1/2 lemon
Almond topping
- 3/4 cup toasted almonds
- 1 cup flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 110 g butter
- 1 tbsp. mascarpone cheese
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Recipes with similar ingredients: strawberry, rhubarb, mascarpone cheese, lemon zest, starch, almond, streusel
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
For the almond toppingGrind the almonds in a food processor. Add the flour, sugar, and salt. Mix. Add the butter and process until the butter is combined. Let stand at room temperature. - For the fillingCombine rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl. Fill four 4-inch square cake pans. Top with about 2 tablespoons of almond sprinkles and place in the oven. Bake until bubbly and golden brown, about 20 minutes. Let stand for 5 minutes.
For toppingUsing a whisk or mixer, beat the mascarpone on medium speed for about 2 minutes. Refrigerate until ready to use.
To serve: After the crumble has rested, top with 2 tablespoons of whipped mascarpone cheese.
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