Strawberries will not be in season locally for another couple weeks, probably, but I had one bag in the freezer from last year and could not resist the temptation to combine it with the plentiful rhubarb in our yard. Frozen berries can be used directly without thawing first. This pretty much demands to be accompanied by vanilla ice cream.
4 cups rhubarb pieces (about 1-inch lengths), peeled first
2-3 cups strawberries (fresh or frozen)
2 Tbsp corn starch
1/2 cup white sugar
1/2 cup all-purpose flour or whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 tsp cinnamon
5 Tbsp cold unsalted butter, in small pieces, plus some for the baking dish
Preheat the oven to 400 degrees. Butter an 8x8-inch baking dish.
Toss the rhubarb, strawberries, corn starch, and white sugar together in a bowl.
In a food processor, combined the flour, oats, brown sugar, cinnamon, and butter and pulse until the butter chunks are pea-sized.
Place the fruit in the baking dish and pour the flour mixture over it. Bake for about 30 minutes, until topping is browned and fruit is bubbly.