Strawberry Rhubarb Pandowdy

1/2 cup brown sugar
1/2 cup flour
1 cup oats
1/4 cup butter, melted
pinch of salt

1 cup rhubarb, cubed
1 cup strawberries
1 cup water
1/4 cup sugar
1 teaspoon lemon juice

1. Preheat oven to 350 degrees.
2. Combine brown sugar, flour, salt and oats, then gradually mix in the butter until the whole mixture is of a crumbly consistency.
3. Meanwhile, boil the water in a pot and stir in the sugar.
4. Reduce to medium heat and add the rhubarb, cooking until fork tender.
5. Add the strawberries and lemon juice and remove from heat, stirring until mixture has formed into a thickened syrup.
6. Pour the strawberry rhubarb mixture into an oven-proof dish and top with the oatmeal crumble topping.
7. Bake until the top is a golden brown, about 30 minutes.

Makes 8 servings