4cupschopped strawberries(roughly 1 lb), fresh or frozen*
4cupschopped rhubarbfresh or frozen*
1 1/2cupsrolled oats
1/2cupflour(all purpose or whole wheat)
1/2 cupbrown sugarlightly packed
Preheat oven to 350 degrees.
In an 8x8" or 9x9" baking dish, stir together strawberries, rhubarb, sugar and corn starch until no white streaks remain.
In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands (gasp!), until combined. It should resemble cookie dough when done and easily hold together when pressed.
Crumble oat mixture over fruit in pan and press down slightly.
Bake for 40-45 minutes, until oats are golden brown and filling is thick and bubbly at the edges.
*If using frozen fruit and you like a thick fruit filling, increase corn starch to 1/3 cup.