cat lover
04-14-2007, 08:19 AM
Streusel Topping:
9 oz butter
3 oz almond paste
12 oz dark brown sugar
3/4 tsp vanilla extract
12 oz all purpose flour
6 ounces blanched or natural sliced almonds
3 oz rolled oats
3/4 tsp salt
3/4 tsp cinnamon
3/8 tsp nutmeg
Strawberry-Rhubarb Mixture:
2 pounds strawberries, stemmed and sliced
1 1/2 pounds rhubarb, cut into 1/2" pieces
1/2 pound granulated sugar
2 1/2 tbsp cornstarch
3/4 tspvanilla extract
1/4 tsp salt
To make Streusel Topping:
In electric mixer with paddle attachment, mix butter and almond paste on low speed just till blended.Add brown sugar and vanilla. Mix just till blended; do not cream.In bowl, mix flour, almonds, oats, salt, cinnamon and nutmeg. Add to butter mixture.Mix at low speed till mixture is crumbly, like granola, with no large lumps. Refrigerate topping at least 20 minutes before using.
Strawberry-Rhubarb Mix:
In bowl, mix together strawberries, rhubarb, granulated sugar, cornstarch, vanilla and salt. Divide fruit mixture equally among 12 (1-cup) ramekins; spread 3/4 cup Streusel Topping over fruit in each ramekin.Place ramekins on sheet pan; bake in 375 degrees oven for about 50 minutes or till topping is golden brown and juices are bubbling. Serve warm or at room temperature.12 servings
Adapted from Chef Mimi Young, Scala's Bistro, San Francisco
9 oz butter
3 oz almond paste
12 oz dark brown sugar
3/4 tsp vanilla extract
12 oz all purpose flour
6 ounces blanched or natural sliced almonds
3 oz rolled oats
3/4 tsp salt
3/4 tsp cinnamon
3/8 tsp nutmeg
Strawberry-Rhubarb Mixture:
2 pounds strawberries, stemmed and sliced
1 1/2 pounds rhubarb, cut into 1/2" pieces
1/2 pound granulated sugar
2 1/2 tbsp cornstarch
3/4 tspvanilla extract
1/4 tsp salt
To make Streusel Topping:
In electric mixer with paddle attachment, mix butter and almond paste on low speed just till blended.Add brown sugar and vanilla. Mix just till blended; do not cream.In bowl, mix flour, almonds, oats, salt, cinnamon and nutmeg. Add to butter mixture.Mix at low speed till mixture is crumbly, like granola, with no large lumps. Refrigerate topping at least 20 minutes before using.
Strawberry-Rhubarb Mix:
In bowl, mix together strawberries, rhubarb, granulated sugar, cornstarch, vanilla and salt. Divide fruit mixture equally among 12 (1-cup) ramekins; spread 3/4 cup Streusel Topping over fruit in each ramekin.Place ramekins on sheet pan; bake in 375 degrees oven for about 50 minutes or till topping is golden brown and juices are bubbling. Serve warm or at room temperature.12 servings
Adapted from Chef Mimi Young, Scala's Bistro, San Francisco