1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups)
1 pint fresh strawberries, hulled and quartered
1/2 cup sugar
2 teaspoons of flour
1 teaspoon of lemon zest, freshly grated
1/4 cup unsalted butter, melted and cooled
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons cinnamon
2/3 cup chopped walnuts
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.
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