1 1/2 Cups quick cooking rolled oats 1 Cup flour 1/2 Cup sugar 3/4 Cup Butter (12 Tablespoons) 1 1/2 Cup chopped Rhubarb 1/4 Cup sugar 1/4 Cup water 2 Cups chopped Strawberries
Preheat oven to 350 F
Butter 8 X 8 X 2 Glass dish
Stir together oats, flour and sugar.
Cut in butter using fork or pastry blender mix until crumbs form. Set aside 2 Cups for topping.
Press remaining crumb mixture into bottom of pan. Bake for 20 minutes. **all to completely cool**
In a saucepan combine rhubarb, sugar and water. Cook and stir for 8 to 10 minutes until thickened and bubbly.
Stir in chopped strawberries. Pour over cooled baked crust
Sprinkle reserved crumbs evenly over top press down lightly on crumbs
Bake for 30 – 35 minutes or until top is golden brown and filling is bubbly.