Rhubarb and Strawberry Crumble

For the topping:
1 1/3 cup flour (whole wheat, whole wheat pastry, or white wheat)
3 Tbls. brown sugar
1 Tbls. ground ginger
1/4 cup butter

For the filling:
2 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, hulled and quartered
1/4 cup honey
3 to 4 tablespoons cornstarch
Pinch of 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 a pinch of salt in a 9-inch 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 to 50 minutes.