Crumble with rhubarb and strawberries – a detailed recipe cooking. 
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Filling
- 1 tbsp. coarsely chopped strawberries
- 6 tbsp. chopped rhubarb
- 1/2 tbsp. Sahara
- 2 tbsp. l corn starch
- Zest and juice 1/2 lemon
Almond topping
- 3/4 Art. toasted almonds
- 1 tbsp. flour
- 1/3 Art. Sahara
- 1/4 tsp salt
- 110 gr. butter
- 1 tbsp. mascarpone cheese
Recipes with similar ingredients: strawberries, rhubarb, mascarpone cheese, lemon zest, starch, almonds, stroisel
Recipe preparation:
- Preheat the oven to 180 ° C. For almond topping: in chop the almonds in a food processor. Add flour, sugar and salt. Shuffle. Add the butter and stir until the oil will not be mixed. Leave at room temperature.
- For the filling: mix rhubarb, strawberries, sugar, corn starch, lemon zest and lemon juice in a large bowl. Fill in four 10 cm square shapes. Add about 2 tbsp. l almond powder and place in the oven. Bake until formed bubbles and golden brown, about 20 min. Give stand for 5 minutes For topping: using a whisk or mixer beat the mascarpone at medium speed for about 2 minutes. Keep in the refrigerator until use. Serving: after Crumble stand, lay on top of 2 tbsp. l whipped cheese mascarpone.
