Strawberry-Rhubarb Crisp - cooking recipe

Ingredients

3 c. fresh stalks or frozen sliced rhubarb, thawed
1 qt. fresh strawberries, mashed
2 Tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter or margarine
1 1/2 c. buttermilk
2 large eggs, lightly beaten
1 tsp. vanilla extract
1/4 c. butter or margarine, melted
3/4 c. all-purpose flour
3/4 c. sugar

Preparation

Combine first 3 ingredients in a saucepan; cover and cook over medium heat 5 minutes.
Combine 1 cup sugar and cornstarch; gradually stir into rhubarb mixture.
Bring to a boil, stirring constantly; boil 1 minute.
Remove from heat; set aside.