Prepare filling: 1. * In 3-quart saucepan, heat rhubarb and 1/2 cup Sugar to boiling over high heat, stirring constantly. 2. * Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes. 3. * In cup, mix cornstarch with 1/4 cup water. 4. * Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. 5. * Remove from heat. 6. * Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup Sugar. 7. * With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. 8. * Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a