For the filling: 2 cups rhubarb, chopped into ½-inch pieces 2 cups strawberries, stems removed and cut into quarters ¼ cup honey 3 Tbsp cornstarch 1/8 tsp salt

Heat oven to 375° F.

In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.

Toss rhubarb, strawberries, honey, cornstarch and salt in a 9” deep-dish pie plate.

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 40-50 minutes.

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