3/4 cup rolled oats
2 1/4 tsp. oil
1/8 tsp. salt
2 tbsp. butter - softened
1 1/2 tbsp. brown sugar - packed
1/4 cup flour
1 cup sugar
1 tbsp. cornstarch
8 cups rhubarb - sliced
2 cups strawberries - sliced
Preheat oven to 325°. Spray 9x13 in. baking dish with cooking spray.
In a small bowl combine oats, oil and salt. Stir to coat thoroughly. Spread oats onto a baking sheet and crisp in the oven for 10 - 15 min. or until golden. Remove and let cool.
In a small bowl cream butter and brown sugar together. Stir in cooled oats and flour and mix with your fingers until crumbly. Set aside.
In another small bowl combine granulated sugar and cornstarch. Reserve 3 tbsp. of this mixture and toss the rest with the rhubard to completely coat. Spread sugared rhubarb into baking dish. Bake until rhubarb softens and gets juicy, 15 - 20 min. Raise heat to 375°.
Meanwhile, in a medium bowl combine strawberries with reserved sugar/cornstarch mixture, toss to coat well. Arrange strawberries over partially cooked rhubarb, sprinkle evenly with toasted oat mixture. Return to oven and bake 10 - 15 min. more until topping is golden and fruit juices bubble.