75 Min 

• 1 3/4 cups Hulled and Diced Strawberries
• 1 1/2 cups Diced Rhubarb, sliced 1/4-inch thick
• 1 1/3 cups All-purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1 1/3 cups Rolled Oats
• 1/2 cup Packed Light Brown Sugar
• 1/2 + 1/3 cup Granulated Sugar, divided
• 3/4 cup Unsalted Butter, melted
• 2 tsp Vanilla Extract
• 1 Tbsp Fresh Lemon Juice
• 1 Tbsp Cornstarch

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.