How to make it

  • In a large saucepan, combine the 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 bowl, combine the flour, 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 with additional sugar.
  • Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown.
  • Cool for 10 minutes before serving. Yield: 6-8 servings.
  • Note: serve with ice cream, whipped cream etc

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