Probably one of my favourite fruit combinations and totally underrated.
Top it with streusel and we are in business!
Yield 10-12 Servings
Mis en Place
Filling
3 Cups Hulled Quartered Strawberries
3 Cups ½” Cut Rhubarb Pieces
½ Cup Granulated Sugar
1 Tbsp. Cornstarch
1 Tbsp. Vanilla Bean Paste
Pinch of Salt
Zest of Lemon
Topping
1 Cup Flour
1 Cup Almond Flour
¾ Cup Brown Sugar
2 Tsp. Cinnamon
½ Cup Cold Unsalted Butter
2 Tbsp. Amaretto or Rum
Method
Step 1
Combine flour and almond flour in a mixing bowl with brown sugar and cinnamon.
Step 2
Cube your butter and add to your dry mixture. Using a pastry blender or a fork to create pea size crumble. Add liquor of your choice.
Step 3
Crumble the streusel onto a lined sheet pan. Keep cold.
Step 4
Pre heat oven to 375 degrees.
Combine cut fruit, with sugar, zest of lemon, salt, and vanilla bean. Add to a 10” pie plate.
Step 5
Place streusel evenly over fruit filling.
Bake until crisp, roughly 30 minutes.
Serve warm with ice cream.
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