Preheat oven to 400. Mix rhubarb, strawberries, 1/2 cup sugar, cornstarch and lemon juice in large bowl. Toss well to coat. Divide mixture equally among six 1-1/4-cup custard cups. Mix butter, almond paste and remaining 1/3 cup sugar in processor until well blended. Transfer butter mixture to medium bowl. Add flour. Using fingertips, work flour into butter mixture until moist clumps form. Sprinkle topping over rhubarb and strawberries, dividing equally.
Place custard cups on baking sheet. Bake until filling bubbles and topping is golden, about 30 minutes. Serve hot.
8 Points Each(6 Servings); 6 Points Each(8 Servings);52 for Entire Recipe