The topping for this sweet and tart strawberry & rhubarb almond crumble is gluten-free. It’s best served warm with vanilla ice cream.
I’ve been very focused on all things green at the farmers market for the past month.
Whenever I empty the contents of my bag onto the kitchen counter, there is a pile of leaves and stalks from ramps to asparagus to scallions.
The growing season is very short in Chicago, so we have yet to see a lot of color other than rhubarb.
I finally bought a pound of those hot pink stalks, and I baked a strawberry & rhubarb almond crumble.
I had a gluten-free guest, so I reworked my usual topping recipe eliminating flour and using ground almonds instead.
Served warm with vanilla ice cream, everyone loved this nutty, sweet and tart dessert.
The topping for this sweet and tart strawberry & rhubarb almond crumble is gluten-free. It’s best served warm with vanilla ice cream.
I will be making this for a family member who is crazy about rhubarb. Will have to leave the almonds out, though.