In a large bowl, combine rhubarb, strawberries, sugar, ground almonds and half of the flour. Divide among eight 1/2 cup (125 mL) ovenproof ramekins or mason jars; set aside.
In another bowl, stir together oats, chopped almonds, remaining flour and margarine until crumbly. Spoon on top of fruit and place jars on a baking sheet.
Bake in 375 F (190 C) oven for about 30 minutes or until fruit is tender and bubbly and top is golden. Let cool slightly.
Almond Cream: Meanwhile, in a small saucepan, heat almond milk and vanilla over medium heat until just bubbling. Whisk together cornstarch with 1 tbsp (15 mL) of water and whisk into almond milk. Cook, stirring for 1 minute or until thickened.
Drizzle some of the almond cream over each crumble to serve.
*** This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.***
Calories: 153 Fiber: 4 g
Fat: 6 g Cholesterol:0 mg
Sat Fat: 1 g Sodium: 44mg
Protein: 3 g Potassium: 313 mg
Carb: 23 g