Strawberry Rhubarb Custard

• 1 1/4 cups sugar
• 1/2 cup flour
• 2 cups diced fresh rhubarb
• 1 cup sliced fresh strawberries
• 4 large eggs
• 1/4 cup skim or low-fat milk
• 1 teaspoon almond extract

1. Preheat oven to 425 degrees.
2. Blend together the sugar, flour, rhubarb, and strawberries.
3. Pour into custard cups.
4. In a large bowl, mix together the eggs, milk, and almond. Spoon over the fruit mixture.
5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 25 minutes.
6. Let cool before serving.

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