Chop the almonds. Mix 100 g butter, 100 g sugar, 1 pinch of salt, lemon zest, vanillin sugar, flour and almonds with the dough hooks of the hand mixer into crumbles. Cover and chill for about 15 minutes.
Clean, wash and chop the rhubarb. Mix with 100 g sugar and starch. Grease 4 small moulds (approx. 15 cm Ø) or a large casserole dish. Add the rhubarb and spread crumbles on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes
Arrange crumble warm with 1 scoop of ice cream. Dust with icing sugar and decorate with mint