Strawberry Rhubarb Almond Crumble with Almond Cream

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Serves: 8
Created by Emily Richards, cook book author of Get in the Kitchen and COOK, for the Almond Board of California Here’s a perfect little treat to enjoy with Mom on her special day! Serve with a drizzle of creamy almond cream, for that added hit of almond deliciousness.
3 cups (750 mL) fresh or frozen chopped rhubarb
2 cups (500 mL) halved fresh strawberries
1/4 cup (50 mL) packed brown sugar
3 tbsp (45 mL) ground almonds
1/4 cup (60 mL) whole wheat flour
3/4 cup (175 mL) large flake oats
2 tbsp (30 mL) chopped almonds
2 tbsp (30 mL) soft non hydrogenated margarine
Almond Cream
3/4 cup (175 mL) almond milk
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) vanilla

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.***

Nutritional Info: 

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    

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