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CATEGORY CUISINE TAG YIELD
Fruits Chicago Desserts, Fruit, Pies & past 6 Servings

INGREDIENTS

4 c Rhubarb, sliced
3 c Strawberries, halved hulled
1/2 c Sugar
1/3 c Sugar
1 1/2 T Cornstarch
1 T Lemon juice
6 T Unsalted butter, room
temperature
1/3 c Almond paste, packed
1 c Flour

INSTRUCTIONS

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. 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 1/2 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 JEWISH-FOOD digest Volume 98 #022 by
jchavelh@notes.cc.bellcore.com on Jan 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 134
Total Fat: 15.4g
Cholesterol: 30.5mg
Sodium: 6.9mg
Potassium: 302.8mg
Carbohydrates: 55.4g
Fiber: 2.7g
Sugar: 33.3g
Protein: 4.2g


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