This is a great and delicious way to celebrate strawberries and rhubarb in the late spring/early summer! Or, swap in other berries like blueberries or blackberries. The rhubarb adds a delightful tanginess, and the streusel-like crumble adds a wonderful crunch.

Serve it with an almond-flavored sweet cream sauce (as in the photo above) for added luxury. Adapted from this recipe.

2 cups berries, quartered
2 cups (about 3/4 pound) rhubarb cut into 1/2-inch pieces
1/2 cup granulated sugar
1 1/2 tablespoons corn starch
1/8 teaspoon salt

Crumble Topping:
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tbsp. granulated sugar
1 tsp. cinnamon
1/8 tsp. salt
6 tbsps. cold unsalted butter, cut into small pieces

Preheat oven to 375F with the rack in the middle. Coat a 9×9-inch or 8×8-inch baking dish with nonstick cooking spray.

In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and salt. Pour into prepared baking dish.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. 

Bake for 45 minutes or until the topping is browned and fruit is bubbly and tender underneath.

Let cool for 10-15 minutes. Serve with ice cream or whipped cream, or sweet cream sauce.