Step 1: Preheat oven to 375°F. Coat 9x13-inch sheet pan with nonstick cooking spray.
Step 2: In large bowl, combine rhubarb, strawberries and sugar; let stand 15 minutes. Drain any released liquid. Add cornstarch, lemon juice and vanilla; stir to combine. Transfer to prepared pan.
Step 3: In medium bowl, combine butter, brown sugar, flour, oats, ginger and salt. Using fingers or pastry cutter, mix ingredients together until clumps form.
Step 4: Sprinkle oat mixture over the top of the fruit, then bake 20 minutes. Reduce heat to 325°F and bake additional 20-25 minutes until filling is bubbling and topping is golden brown. Serve warm refrigerating any leftovers.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.