Strawberry-Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
6 tablespoons sugar
Zest of one lemon
1/4 pound (1 stick) unsalted butter, melted

For the filling:
1 ½ cups rhubarb, chopped into 1-inch pieces
1 quart strawberries, quartered
Juice of one lemon
½ cup sugar
½ cup flour
Pinch of salt

1. Heat oven to 375 degrees. 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, flour and pinch of salt in an 8 x 8 square pan. Smitten used an oval pan, others have used pie plates.

3. 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.