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In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well. Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture. Combine the topping ingredients; spoon over fruit. Place pan on a . Bake at 350° for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.
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Achievable elevated desserts — laminated doughs, cakes, custards
Fluted tart pan — quiches, fruit tarts, savory tarts
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology