Recipe from Joy Ray:

In an unbuttered glass baking dish, put:
– The rhubarb, cut into 1-inch pieces – about 2 cups
– Strawberries (I used 1.5 pints, the amount I had left), cut up into
halves or quarters
– 3 apples, peeled and cored and chopped into 1-inch bits

Mix together 1/2 cup sugar and 1 tablespoon corn starch or flour and
mix this in with the fruit.

For the topping, mix:
– 3/4 cup flour
– 3/4 cup sugar
– pinch of salt
– 1 stick cold butter cut up into small pieces

Chop these together in a food processor or in a bowl with 2 knives
till it is the consistency of breadcrumbs (not mixed too well).

Spread the topping over the fruit and bake the whole thing at 375 for
60 minutes or until the topping is golden brown.

I originally added the apples just to “beef up” the fruit a little –
but the flavor of all 3 things together is really nice.