Strawberry-Rhubarb Crumble

My son, Joe, posted a like on this recipe on Facebook, since he ate up his rhubarb cream pie and wanted more rhubarb stuff I guess.  It's actually one of Andrew Zimmer's recipes, but since I messed up a little on it I am printing it like I made it because, although I haven't tasted it, it smells super delicious!  I need to go get some more ice cream because Dave has been on a root beer float kick and used it all up anyway.  Can't wait to try it though so need to get going to the store quickly!

STRAWBERRY RHUBARB CRUMBLE HOW I ENDED UP MAKING IT..

1 quart strawberries, washed, hulled and sliced

1 pound rhubarb peeled and sliced in thin slices

1/2 cup sugar

2 Tablespoons cornstarch

1 teaspoons pure vanilla extract

pinch of salt

Mix all together and let sit for 1/2 hour stirring occasionally.

Meanwhile:

Put 1/4 cup sliced almonds in a food processor (I have a mini one that I used for this) and pulse until a fine consistency. set aside.

In a medium bowl combine well (I used a fork)

1 stick butter, soft

1/4 cup granulated sugar

1/4 cup light brown sugar

1/4 teaspoon vanilla

add the almond powder

3/4 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

and mix until combined. 

put the berry/rhubarb mix into a pie pan-I used a taller sided one, but if you use a more shallow one make sure you put it on a tin foil lined baking sheet because I am pretty sure it will bubble over..

add the crumble all over the top. 

Bake at 350 degrees for 45 minutes..cool on a rack.