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

NOTES : Can also use a 1 1/2 or 2 qt baking dish, bake 45 min (or a bit more)

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