Strawberry Rhubarb Super Crumble

• For the topping
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 3 tablespoons brown sugar or 3 tablespoons turbinado sugar
• 1 lemon, zest of
• 1/2 cup unsalted butter, melted
• For the filling
• 1 1/2 cups rhubarb, chopped into 1-inch pieces
• 1 quart strawberry, quartered
• 1 lemon, juice of
• 1/2 cup sugar
• 3 -4 tablespoons cornstarch
• 1 pinch salt

1. Pre-heat oven to 375u0b0F.
2. Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
4. 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, about 40 to 50 minutes.

topping, flour, baking powder, sugar, brown sugar, lemon, unsalted butter, filling, rhubarb, strawberry, lemon, sugar, salt

Taken from www.food.com/recipe/strawberry-rhubarb-super-crumble-430141 (may not work)