Butter 1 1/2 quart casserole or au gratin dish or any 8x8-inch baking pan.

In a medium size bowl, combine berries and rhubarb and toss with granulated sugar and 2 tablespoons flour that have been combined. Transfer fruit to baking dish.

Make the topping by combing brown sugar, butter, 3/4 c. flour and salt. Blend with a fork or pastry blender until mixture resembles coarse meal. Sprinkle over fruit.

Bake for 45 minutes and serve warm with vanilla ice cream.