This healthier version of a strawberry Rhubarb crumble is tart, and not too sweet. Yet, it's marvelously satisfying.
Dice up rhubarb and strawberries. In a bowl mix them together with the sugar. If the mixture is runny or you've used frozen strawberries, then definitely add 1 tbsp of cornstarch, as it'll help thicken everything up.
Bake for 40-45 minutes at 375. Serve warm or cold.
Notably, this is a tart dessert. If you feel it is too tart, definitely go ahead and drizzle some honey or maple syrup on it. I find tart desserts are great with yogurt and you never need as much to satisfy that treat feeling.