Strawberry-Rhubarb Crumble

Ingredients

4 cups Rhubarb, sliced
3 cups Strawberries, halved, hulled
cup Sugar
cup Sugar
tablespoon Cornstarch
1 tablespoon Lemon juice
6 tablespoons Unsalted butter, room temperature
cup Almond paste, packed
1 cup Flour

Preparation

1
Preheat oven 400F. Mix rhubarb, strawberries, 1/2 c sugar, cornstarch and lemon juice in large bowl. Toss well to coat. Divide mixture equally among six 1 1/4-cup custard cups. Mix butter, almond paste and remaining 1/3 c sugar in processor until well blended. Transfer to medium bowl. Add flour.
2
Using fingertips, work flour into butter mixture until moist clumps form.
3
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
4
NOTES : Can also use a 1 1/2 or 2 qt baking dish, bake 45 min (or a bit more)

Tools

Yield:

12.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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