A sweet and tangy fresh fruit dessert topped with a buttery crisp topping and baked until golden and bubbly.

Scale

3 cups strawberries, halved

16 ounces frozen rhubarb

1 cup sugar

1/4 cup butter, sliced

2 teaspoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 tablespoons lemon juice

1 tablespoon lemon zest

2 cups flour

1 cup brown sugar

1 cup butter

1. Preheat oven to 400° and spray baking dish.

2. Mix strawberries, rhubarb, lemon juice, and zest.

3. Whisk sugar, cornstarch, cinnamon, salt, and nutmeg. Add to fruit.

4. Mix flour and brown sugar. Cut in butter until crumbly.

5. Pour fruit into dish and top with sliced butter.

6. Spread topping evenly over fruit.

7. Bake 55-60 minutes until golden and bubbly.

8. Serve warm with vanilla ice cream.

Let cool slightly before serving.

Store leftovers in refrigerator up to 4 days.

Reheat in oven for best texture.