Strawberry-Rhubarb Crumble

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Yields 6-8 servings

 For the topping:
1 1/3 c flour
1 t baking powder
3 T sugar
3T Demerara sugar (or Turbinado sugar)
Zest of 1 lemon
1/4 lb  melted butter

For the filling:
1 1/2 c rhubarb, chopped into one inch pieces
1 Quart strawberries, plus a few extra, hulled, quartered
Juice of one lemon
1/2 c sugar
3-4 T cornstarch
Pinch of salt

1. Heat oven to 375° F. Prepare topping : in a mixing bowl, combine flour, baking powder, sugars, and lemon zest and add the melted better. Mix until small clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch, and pinch of salt in a 9 in deep pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling  beneath, 40-50 minutes.

We were split on this dessert. Jacob really liked it. I thought it was fine, but needed more salt in the topping. I prefer cake mix topping I suppose. The strawberry rhubarb part was most delicious, though.