Did you know that buckwheat and rhubarb are related? Not sure where I learned that, but when I saw this crumble using buckwheat and almonds I knew it would have to wait till rhubarb season. It was worth it!
Since I am down to the green rhubarb I added a handful of raspberries to the filling for their gorgeous colour. This is a super simple recipe, and it was so delicious--very tart fruit with a sweet topping. I bet it would be lovely with cream or ice cream, but I enjoyed it all by itself. The topping is more sandy than crisp, so I may add a handful of oats next time, or just squeeze it together so it's chunkier.
Here's my take on the recipe linked above, from Cannelle et Vanille:
Preheat oven to 350℉/180℃. Line a baking sheet with parchment, unless you like cleaning up boiled-over fruit goo.
220 grams rhubarb, sliced or diced
80 grams raspberries (I used frozen)
1 teaspoon vanilla or extrait antillais (vanilla, tonka bean, sapote, mace)
50 grams sugar
10 grams cornstarch
Mix together and divide amongst small ramekins. I got 3 using these amounts. Remember that the rhubarb will slump dramatically, so fill them to near the top.
Combine in a food processor
50 grams buckwheat flour
50 grams almond flour (I used sliced almonds and saved some to sprinkle on top)
50 grams sugar
a pinch of salt
Add 50 grams of cold, unsalted butter, cut in cubes, and process until crumbs form, but it should not come together!
Sprinkle over the fruit and bake for 30 minutes, or until fruit just starts to bubble over. Let cool for at least 10 seconds before devouring.