Strawberry-Rhubarb Crumble

The Topping:
1 1/3 c flour
1 t baking powder
3 T sugar
3 T Demerara sugar
Zest from one lemon
1/4 lb butter, melted

The Filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 pint strawberries – cleaned and quartered
the juice of one lemon
1/2 c sugar
3 to 4 T cornstarch
Pinch of salt

  1. Pre-heat the oven to 375°F.
  2. Topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until clumps form. Refrigerate.
  3. Filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and salt  together in a deep-dish pie plate.
  4. Cover fruit evenly with chilled topping. Put the pie plate on a baking sheet, and bake until the topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.