Add diced rhubarb to the sliced strawberries.

Add sugar and flour and gently blend well.

Spread this mixture into a 9 X 13" baking pan.

In a medium-sized bowl, blend together the oatmeal, flour, brown sugar, and cinnamon.

Add the butter in with a pastry cutter.

Layer this topping mixture evenly over the strawberries and rhubarb.

Bake at 375 for 40 minutes, until crisp, golden brown and bubbly.

Serve warm with vanilla ice cream!