1 1/4 pounds fresh rhubarb, stalks cut crosswise into 1-inch slices (4 cups)
2 cups sliced fresh strawberries (10 ounces)
1 1/2 cups sugar
2 tablespoons tapioca
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 stick cold butter, cut into 1/2-inch cubes
1/2 cup whole milk
Preheat oven to 350 degrees.
For the filling: In a bowl, stir together rhubarb, strawberries, sugar, and tapioca and let stand 1 hour at room temperature, stirring occasionally, so the tapioca can soften. Pour mixture into a 9-inch glass pie plate.
For the topping: In a bowl, stir together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender or a fork, then stir in milk. (Topping will be crumbly, with some clumps).
Crumble topping over rhubarb mixture, then put pie plate on a baking sheet to catch any drips. Bake crisp until fruit is bubbling and top is lightly browned, about 55 minutes. Serve warm, with ice cream