A delightful dessert combining sweet strawberries and tangy rhubarb, topped with a buttery oat crumble. Perfectly balanced and easy to make.

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Preheat oven to 375°F (190°C).
In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×13-inch baking dish.
In another bowl, mix oats, flour, brown sugar, salt, and cinnamon.
Stir in melted butter until the mixture becomes crumbly.
Sprinkle the oat mixture evenly over the fruit.
Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream if desired.

Can substitute frozen fruit if fresh is not available—just thaw and drain first.
Adjust sugar based on the sweetness of your strawberries.
Add chopped nuts to the topping for extra crunch.