INGREDIENTS
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2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
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2 1/2 cups hulled and sliced fresh strawberries
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1 cup sugar
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1/3 cup all purpose flour or 1/4 cup cornstarch
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1 teaspoon grated lemon zest
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2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
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1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)