Strawberry-Rhubarb Crumble - Andrew Zimmern

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