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Strawberry Rhubarb Almond Crumble with Almond Cream

 Strawberry Rhubarb Almond Crumble with Almond Cream


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:

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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