Strawberry Rhubarb Crumble (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3/4 cup slivered almonds, toasted |
1 cup all-purpose flour |
1/3 cup sugar |
1/4 teaspoon kosher salt |
1 stick butter |
6 cups rhubarb, cut into 1/2-inch pieces |
1 cup roughly chopped strawberries |
1/2 cup sugar |
2 tablespoons cornstarch |
zest and juice of 1/2 lemon |
1 cup mascarpone cheese |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
3. For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
4. For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
5. To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
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