Preheat oven to 400F.
Coat a 3 quart baking dish with cooking spray.
Filling:
1 qt. strawberries, halved or quartered if large
3 cups sliced rhubarb
1/2 cup sugar
1/4 cup water
1 tbsp. cornstarch
2 tbsp. raspberry liqueur or orange juice

Top Crust:
1 cup whole grain pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
4 tsp. sugar
2 tbsp. chilled butter, cut into small pieces
1 tbsp. fat-free plain yogurt
1-2 tbsp. fat-free milk
1/4 tsp. ground cinnamon
12 servings
To make the filling:
Place half of the strawberries in a large saucepan.
Add the rhubarb, sugar and water.
Cover and cook over medium heat, stirring occasionally, for 10 minutes.
Place the cornstarch in a cup.
Add the liqueur or orange juice and stir until smooth.
Add to the saucepan and cook, stirring constantly, for 1 minute, or until thickened.
Stir in the remaining strawberries.
Pour the mixture into the prepared baking dish.

To make the top crust:
In a medium bowl, mix the flour, baking powder, baking soda, salt and 2 tsp. of the sugar.
Cut in the butter and yogurt until the mixture resembles coarse crumbs.
Add the milk, 1 tbsp. at a time, and stir until the dough just holds together.
Turn out onto a lightly floured surface and shape the dough 1" smaller than the size of the baking dish.
Carefully lay the dough over the center of the strawberry mixture.
In a cup, mix the cinnamon and the remaining 2 tsp. sugar.
Sprinkle over the dough.
Bake for 20 to 25 minutes, or until bubbling and golden brown.
Cool on a rack for at least 10 minutes before serving.