Strawberry-rhubarb crumble

6 Servings

Ingredients

Quantity Ingredient
4 cups Rhubarb, sliced
3 cups Strawberries, halved
½ cup Sugar
⅓ cup Sugar
1½ teaspoon Cornstarch
1 teaspoon Lemon juice
6 teaspoons Butter, room temperatture
3½ ounce Almond paste
1 cup All-purpose flour

Directions

Preheat oven to 400 f. Mix rhubarb, strawberries, ½ cup sugar, cornstarch and lemon juice in a large bowl. Toss well to coat. Divide mixture equaly among six 1¼ cup custard cups. Mix butter, almond paste, and remaining ⅓ cup sugar in processor until well blended.

transfer butter mixture to medium bowl. Add flour. Using Fingertips, work flour into butter mixture until moist clumps form. Sprinkle Topping over rhubarb and strawberries, dividing equaly. Place custard cups On baking sheet. Bake until filling bubbles and topping is golden, About 30 minutes

From June 1996 Bon Appetit Jaxx Restaurant--Park Hyatt Hotel, Chicago

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