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