Strawberry-Rhubarb Almond Crisp Recipe
Father's Day Recipes


Strawberry-Rhubarb Almond Crisp

Makes 12 servings
Streusel Topping:

9 ounces butter
3 ounce almond paste
12 ounces dark brown sugar
3/4 teaspoon vanilla extract
12 ounces all-purpose flour
6 ounces blanched or natural sliced almonds
3 ounces rolled oats
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg

Strawberry-Rhubarb Mixture:

2 pounds strawberries, stemmed and sliced
1 1/2 pounds rhubarb, cut into 1/2-inch pieces
1/2 pound granulated sugar
2 1/2 tablespoons cornstarch
3/4 teaspoon vanilla extract
1/4 teaspoon salt

To make Streusel Topping:

In electric mixer with paddle attachment, mix butter and almond paste on low speed just until blended.

Add brown sugar and vanilla. Mix just until blended; do not cream.

In bowl, mix flour, almonds, oats, salt, cinnamon and nutmeg. Add to butter mixture.

Mix at low speed until mixture is crumbly, like granola, with no large lumps. Refrigerate topping at least 20 minutes before using.

Strawberry-Rhubarb Mix:

In bowl, mix together strawberries, rhubarb, granulated sugar, cornstarch, vanilla and salt. Divide fruit mixture equally among 12 (1-cup) ramekins; spread 3/4 cup Streusel Topping over fruit in each ramekin.

Place ramekins on sheet pan; bake in 375 degrees F oven for about 50 minutes or until topping is golden brown and juices are bubbling. Serve warm or at room temperature.

Adapted from Chef Mimi Young, Scala's Bistro, San Francisco

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