Rhubarb and strawberry crumble

Ingredients:

Filling

• 1 cup coarsely chopped strawberries
• 6 cups rhubarb, cut into small pieces
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Zest and juice of 1/2 lemon

Almond topping

• 3/4 cup toasted almonds
• 1 cup flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 110 g butter
• 1 tbsp. mascarpone cheese

Preparation:

1. Preheat oven to 180°C.
   
   For the almond toppingGrind the almonds in a food processor. Add the flour, sugar, and salt. Mix. Add the butter and process until the butter is combined. Let stand at room temperature.
2. For the fillingCombine rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl. Fill four 4-inch square cake pans. Top with about 2 tablespoons of almond sprinkles and place in the oven. Bake until bubbly and golden brown, about 20 minutes. Let stand for 5 minutes.
   
   For toppingUsing a whisk or mixer, beat the mascarpone on medium speed for about 2 minutes. Refrigerate until ready to use.
   
   To serve: After the crumble has rested, top with 2 tablespoons of whipped mascarpone cheese.