• 3/4 cup Sugar
• 2 Tbsp Cornstarch
• 1 cup Chopped Strawberries
• 4 cups chopped Rhubarb
• 1 cup Oats
• 1/2 cup packed Brown Sugar
• 1/2 cup Butter, melted
• 1/3 cup all-purpose Flour
• 1 tsp ground Cinnamon
• Coconut Yogurt 

Preheat the oven to 350 degrees.

In a large bowl, combine sugar and cornstarch. Add strawberries and rhubarb and toss to coat. Spoon into an 8-inch cast-iron skillet or other ovenproof skillet. 

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake until crisp is bubbly and rhubarb is tender, about 45 minutes. Serve warm with a large spoonful of coconut yogurt.