I found this incredible yummy-looking recipe via pinterest a long, long time ago and finally decided to try it since strawberries and rhubarb are at their peek right now. My goodness, it was good. Reeeeallly good. I have made note of a few adjustments after tasting them. Though they are insanely good, next time I will use less butter in the crust and topping and less glaze on top. The recipe below reflects those changes :)
Strawberry Rhubarb Crumb Bars - adapted slightly from Le Petit Pierogi
1-1/2 cups fresh rhubarb, cut into 1/2 inch pieces
1-1/2 cups fresh strawberries, diced
1 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. cornstarch
1-1/2 cups all purpose flour
1-1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup powdered sugar
2-3 Tbsp. milk
Place strawberries, rhubarb and lemon juice in a large saucepan. Heat on medium heat and stir often, until fruit is soft - about 10-12 minutes. Add sugar and cornstarch and continue stirring until juice thickens into a sauce, several minutes. Let boil for one minute and then remove from heat.
Preheat oven to 350 degrees F. Combine crust ingredients in a large bowl - flour, oats, brown sugar, butter, baking soda and salt. Mix with electric mixer until combine and mixture resembles coarse crumbs.
Reserve 1 cup of crumb mixture. Pour remaining mixture into a greased 9x13 glass baking dish and press firmly to create the crust. Pour strawberry rhubarb mixture on top of crust and spread evenly. Sprinkle the reserved crumb mixture evenly over top of strawberry rhubarb mixture.
Bake for 25-30 minutes or until crumbles on top are golden brown. Cool completely. To make glaze, combine powdered sugar and milk and stir until combined (add milk if necessary or to taste). Drizzle evenly over top of cooled crumb bars. Enjoy! :)