Strawberry-Rhubarb Croustade

Chef Walter Manzke shares his recipe
Is it just us, or does all this wintery drizzle have you craving springtime treats? When the weather doesn’t cooperate, we find seasonal joy in a sweet, warm dish of strawberries, rhubarb, and a buttery, crunchy top. This recipe from Le Saint Amour consulting chef Walter Manzke couldn’t get much simpler, which is just the way we like it.

Serves 4

Fruit Mixture
1 basket strawberries, sliced
3 stalks rhubarb, sliced into 1/2-inch pieces
¼ cup sugar
1 tablespoon corn starch

-Mix all ingredients, fill into four, 5-inch ramekins

Croustade Topping
1 cup all-purpose flour
½ cup sugar
½ cup unsalted butter, cold
¼ teaspoon salt

-Preheat Oven to 375 degrees
-With your hands, mix all the topping ingredients until it becomes the texture of coarse sand
-Sprinkle topping over the strawberries in each ramekin
-Bake at 375 degrees for 15 to 20 minutes or until golden brown and crisp
-Optional: top with vanilla ice cream.

Le Saint Amour
9725 Culver Blvd.
Culver City, CA 90232