INGREDIENTS
2 lb
Rhubarb stalks
1 lb
Strawberries
1 1/4 cups
Rolled oats, quick-cooking
2 tsp
Lemon juice, fresh
1 1/2 cups
All-purpose flour
1 1/2 cups
Brown sugar, packed
1 1/2 tsp
Cinnamon
3 tbsp
Cornstarch
3/4 tsp
Kosher salt
1 1/4 cups
Sugar
1 tsp
Vanilla extract, pure
3 tbsp
Canola oil
1/2 cup
Butter, unsalted