Strawberry Rhubarb Crumble

Ingredients

 * 4 cups rhubarb, sliced
 * 3 cups strawberries, halved
 * ½ cup sugar
 * ⅓ cup sugar
 * 1½ tsp cornstarch
 * 1 tsp lemon juice
 * 6 tsp butter, room temperature
 * 3½ oz almond paste
 * 1 cup all-purpose flour

Directions

 * 1) Preheat oven to 400°F.
 * 2) Mix rhubarb, strawberries, ½ cup sugar, cornstarch and lemon juice in a large bowl.
 * 3) Toss well to coat.
 * 4) Divide mixture equally among six 1¼ cup custard cups.
 * 5) Mix butter, almond paste, and remaining ⅓ cup sugar in processor until well blended.
 * 6) Transfer butter mixture to medium bowl.
 * 7) Add flour.
 * 8) Using fingertips, work flour into butter mixture until moist clumps form.
 * 9) Sprinkle topping over rhubarb and strawberries, dividing equally.
 * 10) Place custard cups on baking sheet.
 * 11) Bake until filling bubbles and topping is golden (about 30 minutes).