2 c. flour
1 1/2 c. brown sugar
1 1/2 c. oatmeal
1 c. softened butter

Mix together for crust and topping.

Filling:
1 1/2 c. chopped rhubarb
1 1/2 c. sliced strawberries
1 2/3 c. sugar
2 1/2 tbsp. cornstarch
2 1/2 c. water
2 tsp. vanilla

Combine crust ingredients, press 1/2 of mixture into greased 9 x 13 pan. Top with rhubarb and strawberries. Stir together sugar and cornstarch, stir into water. Cook until thickened. Pour over fruit, sprinkle other 1/2 of crumbs on top. Bake at 350 degrees for 45 minutes. Serve with ice cream or yogurt.