1 c. packed brown sugar
1/2 c. butter
1/4 c. shortening
2 c. Bisquick
1 1/2 c. quick oats
1 pkg. (16 oz.) frozen sliced strawberries or 1 c. fresh
1 pkg. (16 oz.) frozen rhubarb, thawed & well drained or 2 1/2 c. fresh
1 c. sugar
1/4 c. Bisquick
1 egg

Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inch. Mix brown sugar, butter and shortening until well blended. Stir in 2 cups baking mix and the oats until crumbly. Press half of the crumbly mixture in the pan. Bake until set, about 10 minutes.

Mix rhubarb, strawberries, sugar, 1/4 cup baking mix and the egg in 2 quart pan. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds, if using frozen fruit, about 2 minutes if using fresh fruit. Spread over baked layer. Sprinkle remaining crumbly mixture over top, press gently. Bake 30 minutes. Serve with ice cream or whipped cream.