# What You 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 the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2–3 inch overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, light brown sugar, salt, and ground cinnamon until evenly distributed.
03 - Pour the melted butter over the dry mixture and stir with a spatula until the mixture forms a cohesive, coarse crumb. Reserve 1 1/2 cups of the mixture for the topping.
04 - Transfer the remaining crumb mixture to the prepared pan and press firmly and evenly into the bottom to create a compact base.
05 - In a separate bowl, combine the diced strawberries, diced rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice; toss gently until the fruit is evenly coated and the cornstarch is fully dispersed.
06 - Spread the fruit filling in an even layer over the pressed base, then sprinkle the reserved crumb mixture uniformly over the fruit.
07 - Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the filling is visibly bubbling at the center.
08 - Remove from the oven and allow to cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 12 bars once fully cooled.
