Strawberry Rhubarb Crumble

• 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

1. Preheat the oven to 375 degrees F.
2. For the almond crumble topping: In a food processor, pulse the almonds until finely ground.
3. Add the flour, sugar and salt.
4. Pulse to incorporate.
5. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout.
6. Set aside at room temperature.
7. For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl.
8. Fill four 4-inch ramekins almost to the top.
9. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven.
10. Bake until the filling bubbles and the topping is golden brown, about 20 minutes.
11. Let stand for 5 minutes.
12. 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.
13. Reserve and refrigerate until ready for use.
14. To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

slivered almonds, flour, sugar, kosher salt, butter, rhubarb, strawberries, sugar, cornstarch, lemon, mascarpone cheese

Taken from www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html (may not work)