1 c. + 1 tbsp. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1/2 c. milk (or half & half)
2 1/2 c. fresh rhubarb, sliced
2/3 c. sugar
1 1/2 tbsp. tapioca
2 tsp. lemon juice
2 1/2 c. halved fresh strawberries
2 tbsp. Kirsch or Amaretto

Mix flour, sugar, salt, baking powder in a large bowl. Cut in butter until coarse crumbs are formed. Pour milk into mixture and stir.

Combine rhubarb, sugar, tapioca and lemon juice in saucepan. Heat to a boil, simmer for 2 minutes. Remove from heat and add the strawberries and Amaretto or Kirsch. Pour into buttered 6-cup baking dish. Gently spread dough over top. Bake 25 to 30 minutes at 425 degrees.