# Ingredient List:
→ Crumble Base & Topping
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats (old-fashioned)
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 fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, light brown sugar, salt, and cinnamon until evenly distributed.
03 - Pour the melted butter over the dry mixture and stir with a spatula until a cohesive, crumbly dough forms; reserve 1 1/2 cups of the mixture for the topping.
04 - Press the remaining crumb mixture firmly and evenly into the prepared pan to create a compact base, using the back of a measuring cup for evenness.
05 - In a separate bowl, combine the diced strawberries and rhubarb with the granulated sugar, cornstarch, vanilla, and lemon juice; toss gently until the fruit is evenly coated.
06 - Spread the fruit mixture in an even layer over the pressed base, then evenly distribute the reserved crumb mixture over the top.
07 - Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling. Remove from the oven and cool completely in the pan before using the parchment overhang to lift out and cut into 12 bars.
