Rhubarb strawberry cornmeal crumble

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Rhubarb strawberry cornmeal crumble
Serves 6
Some pleasures are short-lived, but so very good that they are worth the wait. Snow bells. Girl Scout cookies. High tides. Rhubarb and strawberries.
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Filling
  1. 2 tablespoons sugar, more to taste (turbinado would be nice)
  2. 2 tablespoons flour (whole wheat pastry flour would be nice)
  3. generous pinch ground cloves
  4. 3 cups strawberries, hulled, sliced
  5. 1 1/2 cups sliced rhubarb
Crumble topping
  1. 1 cup flour (whole wheat pastry flour would be nice)
  2. 1/3 cup sugar (turbinado would be nice)
  3. 1/4 cup yellow cornmeal
  4. 1 tablespoon baking powder
  5. 1 teaspoon baking soda
  6. stingy Pinch of salt
  7. 3 tablespoons chilled unsalted butter, cubed
  8. 2/3 cup plain, low-fat yoghurt
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix sugar, flour and cloves in large bowl.
  3. Add strawberries and rhubarb. Toss to coat.
  4. Pour into a 10-inch glass pie dish.
  5. Wipe out the bowl and mix flour, sugar, cornmeal, baking powder, baking soda, and salt.
  6. Add butter and rub in with fingertips until mixture resembles coarse meal.
  7. Gradually add yogurt in bits, tossing with fork just until moist clumps form.
  8. Spoon topping evenly over filling.
  9. Bake until topping is golden brown and filling is tender, about 35 minutes.
  10. Serve warm or at room temperature.
Notes
  1. Cook's tips and tricks: If you are a buttermilk kind of cook, you could sub 1/2 cup milk for the yogurt.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/