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Strawberry Rhubarb Crumble

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


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


1 Cup Flour

1 Cup Almond Flour

¾ Cup Brown Sugar

2 Tsp. Cinnamon

½ Cup Cold Unsalted Butter

2 Tbsp. Amaretto or Rum



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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