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1 1/2 cups Diced Rhubarb, sliced 1/4-inch thick
1 1/3 cups All-purpose Flour
1 1/3 cups Rolled Oats
1 3/4 cups Hulled and Diced Strawberries
1 Tbsp Cornstarch
1 Tbsp Fresh Lemon Juice
1/2 + 1/3 cup Granulated Sugar, divided
1/2 cup Packed Light Brown Sugar
1/2 tsp Baking Soda
1/4 tsp Sea Salt
2 tsp Vanilla Extract
3/4 cup Unsalted Butter, melted
Preheat oven to 350 degrees. Butter 9 by 9-inch baking dish.
In mixing bowl, whisk together flour, baking soda and sea salt. Add oats, brown sugar and ⅓ cup granulated sugar and whisk to blend, using fingertips to break up small clumps of brown sugar.
Whisk vanilla into melted butter; then pour over oat mixture. Stir until evenly moistened. Press 2/3 mixture into prepared baking dish; set aside remaining 1/3.
Add diced strawberries and rhubarb to medium mixing bowl. Toss with lemon juice.
In small mixing bowl, whisk together ⅓ cup sugar and cornstarch. Pour mixture over strawberries and rhubarb; and toss to coat.
Spread fruit over bottom crumb layer in baking dish. Sprinkle evenly with remaining 1/3 crumb mixture on top.
Bake in preheated oven 45 - 50 minutes until golden brown and crisp and filling is bubbling.
Cool on wire rack until warm then cut into squares. Serve warm with vanilla ice cream, if desired.
