# What You Need:
→ Crumble base & topping
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats (old-fashioned)
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon fine salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup unsalted butter, melted
→ Strawberry rhubarb filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 2/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons fresh lemon juice
# Directions:
01 - Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, salt, and cinnamon until evenly distributed.
03 - Pour the melted butter into the dry mix and stir with a spatula until the mixture is cohesive and crumbly, with some larger clumps for texture.
04 - Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the bottom of the prepared pan to form a compact base.
05 - In a separate bowl, combine the strawberries, rhubarb, 2/3 cup sugar, cornstarch, vanilla, and lemon juice. Toss gently until the fruit is evenly coated and the cornstarch is fully dispersed.
06 - Spread the fruit mixture in an even layer over the pressed base. Sprinkle the reserved crumb mixture evenly over the fruit.
07 - Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the filling is visibly bubbling at the edges.
08 - Allow the pan to cool completely on a wire rack. Use the parchment overhang to lift the slab from the pan, transfer to a cutting surface, and cut into 12 bars.
