Strawberry-rhubarb Crumble Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Rhubarb, sliced
3 cup: Strawberries, halved
1/2 cup: Sugar,
1/3 cup: Sugar,
1 1/2 tsp: Cornstarch,
1 tsp: Lemon juice,
6 tsp: Butter, room temperatture
3 1/2 ounce: Almond paste,
1 cup: All-purpose flour,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp