Strawberry Rhubarb Almond Crumble

Strawberry Rhubarb Almond Crumble
2 pounds strawberries, hulled and halved
6 cups rhubarb, cut in 1/2-inch pieces
12/3 cups sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
12 tablespoons unsalted butter at room temp
1 can (7 ounces) almond paste
2 cups all purpose flourHeat oven to 400 degrees.Mix strawberries, rhubarb, 1 cup sugar, cornstarch and lemon juice in large bowl. Toss well. Pour into a 9-by-13-inch glass baking dish.In the food processor mix butter, almond paste and remaining 2/3 cup sugar until well blended. Transfer butter mixture to medium bowl. Add flour and use your fingers to work flour and butter mixture until moist clumps form. Sprinkle almond mixture over rhubarb and strawberries. Bake for about 45 minutes or until fruit bubbles and topping is golden brown. Serve warm with vanilla ice cream.Serves eight.Nutrition values per serving: 606 calories, 25 g fat, 92 g carbohydrates, 6 g fiber, 7 g protein, 47 mg cholesterol, 11 mg sodium.