3/8 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups chopped fresh or frozen* rhubarb
1 1/2 cups sliced fresh strawberries

Topping:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons Ener-G Egg powder
1/2 cup cold margarine
1/4 cup soy or rice milk
additional sugar

Preheat oven to 400 degrees. Grease an 8-inch baking dish; set aside.

In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into prepared dish.

In a bowl, combine the flour, sugar, baking powder, salt and Ener-G Egg; cut in margarine until mixture resembles coarse crumbs. Stir in soy milk until mixture is just moistened. Drop by tablespoons onto fruit. Sprinkle with additional sugar.

Bake 20-25 minutes or until filling is bubbly and topping is golden brown. Cool 10 minutes before serving. Makes 6-8 servings.

*If using frozen rhubarb, measure while still frozen. Thaw completely in a colander but do not press liquid out.