A perfect little treat with an extra hit of almond deliciousness.
Strawberry Rhubarb Almond Crumble with Almond Cream
Tarts, Pastries And Puddings
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 tablespoons (45 mL) Mandelin Natural Almond Flour
1/4 cup (60 mL) whole wheat flour
3/4 cup (175 mL) large flake oats
2 tablespoons (30 mL) chopped Mandelin Natural Whole Almonds
2 tablespoons (30 mL) soft non hydrogenated margarine
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, almond flour and half of the whole wheat 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 whole wheat flour and margarine until crumbly. Spoon on top of fruit and place jars on a baking sheet.
Bake in 375° 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 tablespoon (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.
Almond Board of California