Early Summer Strawberry-Rhubarb Crumble

Name: Early Summer Strawberry-Rhubarb Crumble
Cook time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 quart strawberries, hulled and quartered; 1 pound rhubarb, sliced 1/4 inch thick; 1/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon pure vanilla extract; Pinch of salt; 1/2 cup sliced almonds; 3/4 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 stick unsalted butter, softened; 1/4 cup granulated sugar; 1/4 cup light brown sugar; 1 large egg yolk, at room temperature; 1/4 teaspoon pure vanilla extract

Early Summer Strawberry-Rhubarb Crumble was pinched from <a href="http://www.foodandwine.com/recipes/early-summer-strawberry-rhubarb-crumble" target="_blank">www.foodandwine.com.</a>

"Andrew Zimmern’s Kitchen Adventures..."

INGREDIENTS

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1 quart strawberries, hulled and quartered

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1 pound rhubarb, sliced 1/4 inch thick

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1/4 cup sugar

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2 tablespoons cornstarch

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1 teaspoon pure vanilla extract

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Pinch of salt

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1/2 cup sliced almonds

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3/4 cup all-purpose flour

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1/4 teaspoon baking soda

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1/4 teaspoon salt

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1 stick unsalted butter, softened

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1/4 cup granulated sugar

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1/4 cup light brown sugar

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1 large egg yolk, at room temperature

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1/4 teaspoon pure vanilla extract

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