Ingredients
3 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 cup rolled oats
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted
Method
Preheat the oven to 180°C.
Combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice in a bowl.
Spread the fruit mixture evenly in a baking dish.
In another bowl, mix the oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
Sprinkle the topping evenly over the fruit and bake for 40-45 minutes.
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