For the Filling:
3 pints strawberries, quartered
1/4 lb rhubarb 1/2" pieces
3 T corn starch
1/2 t cinnamon
1 big pinch nutmeg
Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9 x 13" pan. Bake at 350° for 30 - 40 min. Stir occasionally until fruit is bubbly around the edges and juices are glossy and clear.
For the Topping:
1 1/2 c flour
1/2 c yellow ground cornmeal
1/2 c sugar
1 T baking powder
1/4 t salt
6 T cold unsalted butter
3/4 c heavy cream
1/4 c coarse large grain sugar
Combine dry ingredients. Cut butter into dry mixture until it has the consistency of coarse sand. Add 1/2 cup of heavy cream and start to mix. Gradually add the remaining 1/4 cup of cream until a soft dough forms. Take care not to over mix. Break off 1/4 cup size pieces of dough and place evenly over fruit. Sprinkle topping dough with 1/4 cup coarse large grain sugar, return to oven, and bake for 25 to 30 min. until golden brown.
Enjoy with fresh whipped cream or locally made Izzy's Ice Cream, St. Paul, Minnesota!
