• Combine the rhubarb, strawberries, and lemon juice in a medium saucepan. Cover and cook on medium heat for 8 - 12 minutes or until fruit is tender, stirring occasionally.
  1½ cups fresh rhubarb, 1 ½ cups sliced fresh strawberries, 1 tablespoon lemon juice
• Mix together the ½ cup granulated sugar and cornstarch in a bowl. Stir into the fruit mixture. Continue cooking, stirring constantly until the mixture comes to a boil. Continue boiling one minute, stirring constantly. Remove from heat and set aside.
  ½ cup granulated sugar, 2 tablespoons cornstarch
• Preheat the oven to 350°F and grease your 13 x 9 baking pan with butter.
• Combine all crust ingredients in a bowl. Using a pastry blender or the back of a fork, combine the ingredients until they resemble coarse crumbs.
  1 ½ cups all-purpose flour, 1 ½ cups old fashioned oats, 1 cup brown sugar, ¾ cup butter, ½ teaspoon baking soda, ¼ teaspoon salt
• Reserve 1 ½ cups crumb mixture. Press the remaining crumb mixture into a greased 13x9 baking pan using a spatula or the back of a fork. Spread filling over the crust. Sprinkle with the reserved crumb mixture.
• Bake 30-35 minutes or until golden brown. Cool completely.

How to make the glaze (optional):

• Whisk together one tablespoon of milk with the powdered sugar until you have a good frosting consistency. If you prefer a thicker glaze, add another tablespoon. (My family likes it thicker so we make it with one tablespoons.)
  1-2 tablespoons milk, ½ cup powdered sugar
• Drizzle over the cooled bars.