- 1 pound strawberries, halved
- 4-5 large stalks rhubarb, cut into 1/2" pieces
- ½ cup sugar
- ¼ cup cornstarch
Oat crumble topping:
- 1 cup brown sugar
- 1 ½ cups oats
- ½ cup butter, melted
- ¼ teaspoon cinnamon
Combine strawberries, rhubarb, sugar, and cornstarch. Grease an 8 x 8 pan. Fill pan with fruit mixture.
In a separate bowl, combine sugar, oats, cinnamon, and butter. Distribute evenly over fruit. Bake at 350 for 30 minutes or until bubbly and golden brown.
Enjoy straight out of the pan, or ala mode!