Strawberry Rhubarb Super Crumble - cooking recipe

Ingredients

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

Preparation

Pre-heat oven to 375\u00b0F.
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.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
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.