Preheat oven to 425°.
Rinse and cut strawberries and rhubarb. Cut rhubarb into 1-inch cubes.
Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).
In a separate bowl, mix together the flour, sugar, baking powder, and salt.
Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in the water until just combined.
Drop spoonfuls of the topping over the fruit.
Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.
Serve warm with whipped cream or a scoop of vanilla ice cream.