-
Preheat oven to 350 degrees.
-
Combine strawberries, rhubarb and lemon juice in a medium saucepan. Cook over medium heat stirring often until tender.
-
Combine sugar and cornstarch in a bowl and then add to strawberry rhubarb mixture.
-
Bring to a boil, stirring constantly until thickened. Remove from heat and set aside.
-
Combine flour, oats, brown sugar, baking soda, salt, baking soda and butter in a mixing bowl.
-
Beat on low until mixture forms coarse crumbs.
-
Reserve 1 1/2 cups of crumb mixture for topping.
-
Press remaining crumbs on the bottom of a greased 13 x 9 baking dish.
-
Spread strawberry rhubarb mixture over top and sprinkle with reserved crumbs.
-
Bake for 30-35 minutes until golden. Cool completely.
-
In a small bowl, combine powdered sugar, milk and vanilla. Drizzle over cooled bars.
-
Cut into 24 bars.