Ingredients
3/4 cup sugar2 tablespoons cornstarch1/8 teaspoon salt3 cups chopped fresh or frozen rhubarb1-1/2 cups sliced fresh strawberriesTOPPING:1 cup all-purpose flour1 tablespoon sugar plus additional for sprinkling, divided1-1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup cold butter, cubed1 large egg, lightly beaten1/4 cup 2% milk
Preparation
Preheat oven to 400°. In a large saucepan, combine sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish.
In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle additional sugar over dough.
Bake until filling is bubbly and topping is golden brown, 20-25 minutes. Cool on a wire rack for 10 minutes before serving.
