Little Strawberry-Rhubarb and Almond Gratins

Here's a lovely pud for Sunday lunch:

For 8 small ramekins dishes. Preparation 20mn, cooking time: 25mn

3 eggs, 150ml whipping cream, 60g ground almonds, 30g flour, 120g sugar, 150g strawberries, 150g rhubarb.

Pre-heat the oven to 180ºC. Wash rhubarb and cut into cubes (not too tiny as you don't want puree), place in saucepan with a tiny bit of water to prevent sticking, cover and cook for about 5mn; drain. Briefly wash strawberries and cut into small pieces. Break the eggs into a bowl and add the cream. Whisk adding the flour, sugar and almond powder. Pour mixture into ramekins filling them barely over half full and divide the fruit pieces on top. Bake for 20-25mn; they will rise  quite a bit. The gratins can be enjoyed warm or cold. 

Illustrations by Alice Ray