Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Ingredients: 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 (some commenters found the flour option a little too, well, floury so this has been updated); Pinch of salt; 1 cup flour; 1/2 cup oats; 1 teaspoon baking powder; 3 tablespoons sugar; 3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw); Zest of one lemon; 1/4 pound (1 stick or 4 ounces) unsalted butter, melted

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Strawberry rhubarb crumble: A delicious twist on pie, perfect for late spring/early summer. Adapted from Smitten Kitchen, this recipe combines fresh strawberries and rhubarb with a crunchy topping.

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Ingredients

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 (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1 cup flour
1/2 cup oats
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted