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

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. 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.
4. 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.
5. 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.
6. To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.