Strawberry Rhubarb Crumble
6 to 8 serving

Topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, softened

Filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries hulled & quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
optional: 1 teaspoon of vanilla paste or extract & 1/4 teaspoon of cinnamon

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and cut in softened butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt into 9 inch dish.  I prefer pyrex or ceramic dishes.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.