Suzy's Strawberry-Rhubarb Crumble

Makes six to eight servings.

Ingredients

For the topping:
1 1/3 cups or 325 ml flour
1 tsp or 5 ml baking powder
3 tablespoons or 50 ml sugar
3 tablespoons or 50 ml raw sugar
Zest of one lemon
1/4 pound or 125 g (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups or 375 ml rhubarb, chopped into 1-inch or 2.5 cm pieces
5 cups/1.25 L strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup or 125 ml sugar
4 tbsp or 65 ml cornstarch
Pinch of salt

Directions

Preheat oven to 375°F or 190°C.

Prepare topping by combining flour, baking powder, sugars, lemon zest and melted butter in a mixing bowl. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling by tossing rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

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.