Strawberry-rhubarb crumble

1. Preheat oven to 400°F.
2. Mixi rhubarb, strawberries, ½ cup sugar, cornstarch and lemon juice in a large bowl.
3. Tossi well to coat.
4. Divide mixture equaly among six 1 ¼ cup custard cups.
5. Mix butter, almond paste, and remaining 1/3 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 equaly.
10. Place custard cups on baking sheet.
11. Bakei until filling bubbles and topping is golden, about 30 minutes from june 1996 bon appetit jaxx restaurant--park hyatt hotel, chicago.