FILLING:

1 1/2 c. fresh or frozen chopped rhubarb
1 c. fresh or frozen, sliced strawberries
1/2 c. granulated sugar
1 tbsp. cornstarch

Mix all ingredients well in a large bowl. Fill a 10 inch glass pie plate with the first mixture. Set aside while preparing topping.

TOPPING:

1/2 c. brown sugar
1/2 c. dry oats
1/2 c. all purpose flour
1/2 c. butter

Mix all ingredients until crumbly. Sprinkle over first mixture until covered. Bake at 350 degrees for 20 minutes until fruit is tender and topping is golden brown. Serve warm with fresh whipped cream.