Preparation time: 15 minutes

Cooking time: Under 30 minutes

Crumble

1. Dice the rhubarb finely.
2. Make a syrup with the water and sugar. When it comes to a boil, add the rhubarb for 30 seconds, then refresh immediately in ice water. 
3. Add the diced strawberries to the rhubarb; set aside.
4. Using your fingers, rub the cold butter into the almond powder, brown sugar, flour and salt. Spread the mixture over a baking sheet and place in a 210° C (425° F) oven until golden, about 8 minutes.
5. Place a little almond powder in the bottom of small ramekins, add the strawberry-rhubarb mixture, then sprinkle the previously baked crumble on top. Just before serving, place the crumbles into a 180° C (350° F) oven for 4 to 8 minutes.

Glace au mascarpone

1. Make a syrup with the water, sugar and cream.
2. Bring to a boil; off the heat, mix in the mascarpone. Freeze in an ice cream maker.

Jus de fraise à la menthe

1. Hull and quarter the strawberries. 
2. Make a syrup with the water and sugar; infuse the mint. Let cool and strain onto the strawberries.
3. Add the lemon juice. Liquefy in a blender and strain. Refrigerate.

Presentation

1. Serve the crumbles with the mascarpone ice cream.
2. Serve the mint-strawberry juice in a glass.