Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Rhubarb, sliced
3 c Strawberries, halved
1/2 c Sugar
1/3 c Sugar
1 1/2 ts Cornstarch
1 ts Lemon juice
6 ts Butter, room temperatture
3 1/2 oz Almond paste
1 c All-purpose flour

Preheat oven to 400 f. Mix rhubarb, strawberries, 1/2 cup sugar,
cornstarch and lemon juice in a large bowl. Toss well to coat. Divide
mixture equaly among six 1 1/4 cup custard cups. Mix butter, almond
paste, and remaining 1/3 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

Browse by categories