Preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish.
For the Crumble Topping: In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine chunky crumble. Refrigerate until ready to use.
For the Strawberry Rhubarb Filling: Trim and chop the strawberries and rhubarb. Place both in the baking dish. Sprinkle the sugar, cornstarch, and salt over the top. Mix well to coat the strawberries and rhubarb pieces. Then spread them out in an even layer.
Sprinkle the crumble topping evening over the fruit. Bake for 40-45 minutes, unti the top is brown and the sides of the pan are bubbling with thick fruity glaze.
Cool for at least 15 minutes before serving.
Notes
Tips for Freezing Fruits Crumbles
You can easily freeze this Strawberry Crisp with Rhubarb, either before or after baking. If freezing before baking, I recommend that you prepare the crumble in a freezer-safe pan that you can then bake. Then make the recipe as directed, but instead of baking simply cover with plastic cling wrap and seal in an airtight zipper bag.To freeze after baking, first, let the crumble cool to room temperature. Wrap with plastic and place in a sealed zipper bag.Freeze the crisp for up to 3 months. Thaw in the fridge overnight before baking per the recipe.
How to Store Leftover Strawberry Rhubarb Crisp
Allow the crisp to cool, and cover the pan with plastic cling wrap or transfer to a sealed container. Keep in the refrigerator for up to 5 days. Serve at room temperature, cold, or reheated in the oven or microwave!