1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter or margarine
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9in. square baking pan. Combine rhubarb and strawberries; spoon over crust. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 Degrees for 1 hour. Serve with ice cream if desired.

Yield: 9 servings