Recipe - Strawberry-Rhubarb Crumble

4 cup Rhubarb; cut or sliced up
3 cup Strawberries; halved, hulled
One half cup Sugar
1/3 cup Sugar
1 One half tablespoon Cornstarch
1 tablespoon Lemon juice
6 tablespoon Unsalted butter; room
temperature
1/3 cup Almond paste; packed
1 cup Flour

Preheat oven 400F. Mix rhubarb, strawberries, One half cup sugar, cornstarch and
lemon juice in large bowl. Toss well to coat. Divide mixture equally among
six 1 1/4cup custard cups. Mix butter, almond paste and remaining 1/3 c
sugar in processor until well blended. Transfer to medium bowl. Add flour.
Using fingertips, work flour into butter mixture until moist clumps form.
Sprinkle topping over rhubarb and strawberries, dividing equally. Place
custard cups on baking sheet. Bake until filling bubbles and topping is
golden, about 30 minutes. Serve warm

Per serving: 389 Calories; 16g Fat (36% calories from fat); 5g Protein; 59g
Carbohydrate; 33mg Cholesterol; 7mg Sodium

NOTES : Can also use a 1 One half or 2 qt baking dish, bake 45 min (or a bit
more)
Recipe by: Jaxx Restaurant, Chicago Park Hyatt (June 96, Bon Appetit)

Posted to JEWISHFOOD digest Volume 98 #022 by
jchavelh@notes.cc.bellcore.com on Jan 11, 1998