Strawberry and Rhubarb Crumble

Ingredients:

• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 3 tbsp. granulated sugar
• 3 tbsp. l. Demerara or turbinado sugar
• Grated zest of 1 lemon
• 145 g unsalted butter, melted
• 1.5 cups rhubarb, cut into 2cm pieces.
• 0.6 kg strawberries + more as needed, peeled and cut into 4 pieces
• Juice of 1 lemon
• 0.5 cup granulated sugar
• 3 tablespoons cornstarch
• A pinch of salt
• Vanilla ice cream, freshly whipped cream, or plain Greek yogurt, for serving

Preparation:

1. Topping:
   
   Position the oven rack in the middle and preheat to 190°C (375°F). In a bowl, combine the flour, baking powder, sugar, and lemon zest. Add the melted butter and mix until the mixture forms small, coarse clumps. Refrigerate for 10 minutes.
   
2. Filling:
   
   Combine rhubarb, strawberries, lemon juice, granulated sugar, cornstarch, and salt in a 9-inch square baking dish or a 9-inch round pie dish. Let sit for 10 minutes.
   
3. Spread the topping evenly over the fruit. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown and the fruit is bubbly, 40-50 minutes. Let the crumble rest for at least 15 minutes.
4. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.