Ingredients
2
12-ounce baskets strawberries, hulled, halved
1
1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
3
tbsp chilled unsalted butter, diced
1/2
cup low-fat buttermilk
Directions
2.
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
4.
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
5.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
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