# What You'll Need:
→ Crumble base & topping
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon fine salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup unsalted butter, melted
→ Strawberry rhubarb filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 2/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons lemon juice
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars after baking.
02 - In a large bowl, whisk together flour, rolled oats, granulated sugar, brown sugar, salt and cinnamon until evenly distributed.
03 - Pour the melted butter into the dry mixture and stir with a spatula until the mixture becomes cohesive and crumbly, resembling coarse sand.
04 - Set aside 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan to create a compact base.
05 - In a separate bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla and lemon juice; toss gently until all fruit is evenly coated and the cornstarch is fully incorporated.
06 - Spread the fruit mixture in an even layer over the pressed base, then sprinkle the reserved crumb mixture evenly across the top.
07 - Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
08 - Allow the pan to cool completely on a wire rack, then lift the bars using the parchment overhang and cut into 12 even bars.
