Rhubarb and Strawberry Crisp
I came across this rhubarb and strawberry recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! 
rolled oats
1
cup
all-purpose flour
1
cup
brown sugar
½
cup
butter, melted
½
cup
chopped strawberries
2
cups
chopped rhubarb
2
cups
cold water
1
cup
white sugar
½
cup
cornstarch
1
tablespoon
 Preheat the oven to 350 degrees F (175 degrees C).
  Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  Bake in the preheated oven until bubbling, about 1 hour.
