1 cup all-purpose flour plus 2 tablespoons 2 tablespoon granulated sugar ⅛ teaspoon salt ¼ cup shortening 2 tablespoon cold butter, cut into 1/2-inch cubes 3 - 3 ½ tablespoon ice water
Strawberry Rhubarb Filling
2 ½ tablespoon quick-cooking tapioca 1 tablespoon grated fresh ginger ¼ teaspoon salt 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb 3 cup sliced fresh strawberries 1 ¼ cup sugar
Crumble Topping
1 ⅔ cup all-purpose flour ½ cup turbinado sugar* or packed brown sugar ½ cup slivered almonds (optional) 2 teaspoon baking powder 2 teaspoon finely shredded lemon peel ½ cup butter, melted
