Instructions: Preheat oven to 350 degrees; position oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish.

To make filling: In large mixing bowl, combine prepared strawberries and rhubarb with lemon juice. Sprinkle sugar, cornstarch and cinnamon over fruit; toss until covered evenly. Pour fruit mixture into prepared baking dish.

To make topping: Spread chopped almonds in a baking pan and toast 5 to 10 minutes, being careful that they do not burn. Cool completely.

In large mixing bowl, combine butter, flour and sugar using hand-held pastry blender. Add toasted almonds and crushed amaretti. Mix well.

Spread amaretti topping over fruit filling. Bake 40 to 45 minutes or until fruit is bubbly; rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is tender, cover lightly with foil. Serve warm with vanilla ice cream.

Note: Using unsalted butter will let the natural flavor of the dessert come out.

Note: To crush amaretti, place cookies in self-sealing bag and crush with a rolling pin.

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