2 1/2 cups sliced rhubarb
1 1/2 cups sliced strawberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
2 tablespoons cornstarch mixed with just enough cold water to make a smooth paste
1 c. + 1 tbsp. flour (or use self-rising flour and omit baking powder)
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup cold butter
1/2 cup milk or half & half

Combine fruit, sugar, water, and lemon juice in slow cooker/Crock Pot. Cover and cook on low 4 to 5 hours. Mix cornstarch with a little cold water and add to mixture. Turn to high. Blend dry ingredients. Cut butter until mixture is grainy; mix in milk until just moistened. Drop small amounts over fruit mixture. Cover and cook for about 1 hour on high.