Cook rhubard and strawberries for 5 minutes.

Add butter and sugar and cook for 5 minutes more.

Mix cornstalk/water mixture into straw/rhubarb mixture. Set aside.

Mix flour and baking powder, cut in butter, add sugar.

Beat eggs, milk, vanilla together and add to flour mixture.

Grease 9" square pan.

Put fruit mixture in and top with dough by spoonfuls.

Sprinkle with sugar.

Bake 400°F for 20 - 25 minutes.