strawberry rhubarb crumble

I've never had rhubarb, and aside from maybe one person, everyone who has had it seems to love it.  So last year, we planted two rhubarb plants.  One survived, and it was ready really early this year (think mid-April).  Turns out I like rhubarb raw. 

Anyway, I happened to have strawberries on hand, so I pulled up this recipe.  I liked it, but CJ loved it, so we highly recommend:

(P.S.  The recipe is courtesy of Smitten Kitchen)

Strawberry Rhubarb Crumble
6-8 servings

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Sugar in the Raw
Zest of one lemon (I omitted, and it was fine)
1 stick 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 tablespoons cornstarch (I used a flour instead)
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a 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 a 2 1/2 qt. round dish, and it seemed to work just as well.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.