Strawberry Rhubarb Betty

2/3 cup sugar
1 tablespoon cornstarch
20 ounces frozen rhubarb
2 1/4 cups frozen strawberries
3 slices bread, cut into cubes (1 1/2 cup)
3/4 cup graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted

Preheat oven to 375�F. Combine sugar and cornstarch in saucepan. Add rhubarb. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in strawberries. Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl. Stir in butter. Spoon half of fruit mixture into 1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the layering. Cover. Bake 20 minutes. Uncover, Bake 10 minutes more.