Strawberry Rhubarb Cobbler with Almond Crumble

These are also lovely in individual cobbler dishes, served warm with vanilla ice cream! Source: www.smittenkitchen.com/2016/09/plum-squares-with-marzipan-crumble

Serves 6-8

Directions

For the Rhubarb

1. Chop rhubarb into 1 inch pieces and toss with sugar to coat, spread on parchment-lined sheet pan. Roast rhubarb in 400 degree oven until slightly softened.

2. Cut strawberries in half and gently toss with the rhubarb.

For the Topping

1. Put all ingredients in mixer or food processor and blend until all is completely mixed.

2. Chill if you have the time.

3. Put the fruit mixture in pan and crumble medium-sized nuggets on top of the fruit

4. Bake at 350 degrees until the fruit bubbles over a little. Time will depend on quantity of fruit and dish/pan used.

5. Enjoy warmed and served with ice cream or lightly whipped cream

Ingredients

• 3 c. rhubarb (4-5 stalks, leaves removed, cleaned and chopped)

• Sugar to coat the rhubarb

• 6 c. strawberries

Cobbler Topping

• 2/3 c. flour

• 1/3 c. (3.5 oz) marzipan (almond paste)

• 1/3 c. sugar

• 1/4 t. fine sea salt

• 4 T. unsalted butter, cool-room temperature