Ingredients
1⅓cupsall-purpose flour
½tspbaking soda
¼tspsalt
1⅓cupsoats,rolled old fashioned
½cuplight brown sugar,packed
½cupgranulated sugar
¾cupunsalted butter,melted
2tspvanilla extract
1¾cupsstrawberries,hulled and diced
1½cupsrhubarb,diced, sliced ¼-inch thick
1tbspfresh lemon juice
⅓cupgranulated sugar
1tbspcornstarch
Preparation
Preheat oven to 350 degrees F. Butter a 9×9-inch baking dish and line with parchment paper, butter parchment.
In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
Press ⅔ of the mixture into the prepared baking dish; set aside the remaining ⅓.
Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.
In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.
Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle the remaining ⅓ crumb mixture over top.
Bake in preheated oven for about 45 to 50 minutes, until top is golden brown and crisp and filling is bubbling.
Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
