Strawberry Rhubarb Crumble

For the topping:

• 1 1/3 cup flour
• 1 tsp baking powder
• 3 Tbsp sugar
• 3 Tbsp Demerara sugar (or turbinado sugar aka Sugar in the Raw)
• Zest of one lemon
• 1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:

• 1 1/2 cups rhubarb, chopped into 1-inch pieces
• 1 quart strawberries plus a few extras, hulled, quartered
• Juice of one lemon
• 1/2 cup sugar
• 3 to 4 Tbsp cornstarch
• Pinch of salt

1. Heat oven to 375°F. Prepare topping: In mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted 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 in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.