Strawberry Rhubarb Cherry Crumble Recipe

Take the butter out of the fridge to soften it and preheat the oven to 180°C.

Wash the fruits. Remove the stems from the strawberries. Remove the pits from the cherries. Peel the rhubarb. Cut the fruits into small pieces.

Put the rhubarb to drain with 30 g of sugar for 15 minutes.

In a saucepan, sauté the strawberries over low heat with 30 g of sugar for 3 minutes. Add the cherries and let simmer for 2 minutes.

Grind the almonds in a mini food processor. Pour the obtained powder into a mixing bowl. Add the flour, softened butter, and brown sugar.

Place the rhubarb and then the strawberry-cherry mixture (with or without the cooking juice, I left it in) in ramekins. Crumble the crumble mixture on top.

To finish, bake in the oven for 15 minutes at 180°C, then increase to 200°C for the last 5 minutes. When the crumble is nicely golden, remove the dishes from the oven. Enjoy warm.