Ingredients

The following ingredients have 4 Servings
  • 3 cups (14oz/400g) strawberries, ( quartered )
  • 3 cups (14oz/400g) rhubarb, ( cut into 1 inch pieces)
  • ½ cup (4oz/115g) granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (5oz/142g) all-purpose flour
  • ½ cup (4oz/115g) sugar
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ cup (4oz/115g) butter, (melted)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup (2 ½ oz/71g) almonds, ( finely chopped)

Instruction

  • Preheat the oven to 350°F (180°C).
  • Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.
  • To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.
  • Spread topping evenly over the strawberry rhubarb mixture and place in the oven.
  • Bake for one hour, or until the topping is golden brown and juices are bubbling.
  • Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.