3cupsfrozenchopped rhubarb (or sub fresh – see recipe notes*)
Preheat the oven to 350 degrees F and line a 9x13” pan with parchment paper. Set aside.
In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined.
Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 10-15 minutes until dry on top.
In a medium bowl, combine your strawberries, rhubarb, corn starch and sugar. Spread on top of crust and crumble the remaining oat mixture on top – it will not cover the top completely. Press down the oat mixture slightly.
Bake for 40-45 minutes until the filling is bubbly and thickened and the oats are light golden brown.
Cool to room temperature. I highly recommend chilling before cutting – they will set completely and cut more cleanly. Store in the refrigerator
I only had frozen rhubarb available. You can easily substitute fresh but it won’t release as much liquid as it bakes, so you’ll need to reduce the corn starch to about 3 tablespoons.