INGREDIENTS
1
hulled and quartered or chopped 2-inch pieces 2 quarts (32 ounces) strawberries
1
2-inch pieces 3 cups (about 12 ounces) chopped rhubarb
1
Lemon (about a teaspoon), Zest of
1 tbsp
Lemon juice, fresh
2 1/2 cups
All-purpose flour
1 tsp
Baking powder
1/3 cup
Brown sugar
1/3 cup
Cornstarch
1 1/3 cups
Granulated sugar
2 pinches
Salt
14 tbsp
Butter
1
Vanilla ice cream