1 (16 oz.) pkg. frozen whole or halved strawberries
1 (16 oz.) pkg. frozen rhubarb*
1 tsp. cornstarch
1 c. plus 2 Tbsp. sugar, divided
1/4 tsp. salt
6 Tbsp. butter, softened and divided 1 tsp. vanilla extract
1 c. all-purpose flour
*Fresh strawberries and rhubarb can be substituted for frozen.
In large bowl combine strawberries, rhubarb, one cup sugar, two tablespoons butter, cornstarch and vanilla; mix well then pour into 8-inch square baking dish coated with cooking spray. In medium bowl combine flour, egg, salt, two tablespoons sugar and four tablespoons butter; mix until crumbly, then sprinkle over fruit mixture. Bake 35-40 minutes in preheated 400° oven or until bubbly and topping is golden. Serves six.