2 cups diced rhubarb & strawberries

1/2 lemon

1/4 cup granulated sugar

1/2 cup packed light brown sugar, divided

2 tablespoons cornstarch

1 teaspoon vanilla

pinch of kosher salt

3/4 cup old-fashioned rolled oats

1/2 cup all-purpose flour

4 tablespoons – unsalted butter, cubed

Preheat the oven to 350°F. Dice rhubarb and strawberries into 1/2 in slices and place in a bowl. Zest lemon and squeeze juice onto fruit, stir to combine.

Add granulated sugar, 1/4 cup of the packed brown sugar, cornstarch, vanilla and a pinch of salt. Toss to combine. Pour mixture into the bottom of a baking dish cast-iron pan.

Place 3/4 cup rolled oats, 1/2 cup all-purpose flour, and the remaining 1/2 brown sugar in a medium bowl and stir to combine. Cut 6 tablespoons of cold butter cubes into mixture and sprinkle evenly over the fruit.

Bake until the fruit is bubbling at the edges and the topping is golden brown about 30-35 minutes.

Let cool and enjoy!