In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into greased 8 inch square baking dish.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. Bake at 400 degrees F for 20-25 minutes until bubbly and topping is golden brown. Cool 10 minutes. Makes 6-8 servings.
By Robin from Washington, IA
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