Filling:
•6 medium stalks rhubarb, cut into 1/2-inch pieces (I left out the rhubarb...see notes above)
•2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
•1/2 cup (4 ounces/125 grams) sugar

Topping:
•1 cup (5 ounces/155 grams) all-purpose flour
•1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•1/3 cup (3 ounces/90 grams) sugar
•1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted