Preheat the oven to 350 degrees F (180 degrees C).
Spray the inside of a 9x9 baking pan with non-stick cooking spray. For individual servings, spray the insides of six (6 oz.) oven-safe ramekins with non-stick cooking spray and place them on a large baking sheet; set aside.
In a large bowl, combine
Rhubarb (2 cups)
Fresh Strawberries (2 cups)
In a small bowl, combine
Granulated Sugar (1/2 cup)
and 1 Tbsp of
. Rub together with the back of a spoon or your fingers until fragrant.
Sprinkle the sugar mixture over the rhubarb and strawberries; sprinkle with
Corn Starch (2 Tbsp)
and stir fruit gently until evenly coated.
Add 1 Tbsp of Orange Juice and
Vanilla Extract (1 tsp)
; stir gently to combine. Set aside.
Next, prepare the topping. In a medium bowl, combine
Old Fashioned Rolled Oats (1 cup)
All-Purpose Flour (1/3 cup)
Brown Sugar (1/2 cup)
Ground Cinnamon (1/2 tsp)
Salt (1/2 tsp)
. Whisk together until the mixture is well-blended, smashing any large brown sugar clumps with the back of your spoon.
Unsalted Butter (1/2 cup)
into small pieces and add to the bowl. Using a fork or pastry blender, cut butter into oat mixture until it is crumbly and evenly mixed; set aside.
Stir rhubarb and strawberry mixture, spoon into prepared pan (or divide evenly and spoon into prepared ramekins, each about 3/4 full). Crumble oat topping evenly over the fruit mixture.
Bake for 25-30 minutes or until the topping is golden and the strawberry rhubarb mixture is bubbling.
Serve warm over a scoop of
Ice Cream (to taste)