| 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 |
tb |
Cornstarch |
| 1 |
tb |
Lemon juice |
| 6 |
tb |
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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