For the filling you will need:

300 of trimmed, washed and chopped rhubarb
250g of halved or sliced strawberries
½ cup of light brown sugar
Juice and Zest of 1 lime (or orange)
4 tablespoons of butter cut into small pieces

In a mixing bowl, stir the strawberries and rhubarb well together.
Pour into an ovenproof glass or ceramic baking dish.
Sprinkle with the sugar and dot the top with the butter pieces.

For the Crust:

¼ cup of granulated sugar
1 cup of self-raising flour
1 cup of whipping cream

Mixthe sugar and flour well in a large bowl. Separately whip the creamthen gently fold into the flour and sugar mixture. Spread the crustevenly over the fruit or just spoon it in rough mounds!
Bake in a preheated 200°c oven for 30 mins or until the filling is bubbly and the crust is golden brown.

Serve warm, topped with Ravenhill Thick Cream Strawberry and Rhubarb Grunt