• 1 pound rhubarb • 1 pound strawberries • 1 cup sugar • 1 1/3 cup gluten-free flour • 2 teaspoons lemon juice • 1 teaspoon vanilla extract • 1 1/2 cups brown sugar • 1 cup quick-cooking oats • 2 teaspoons cinnamon • 1 teaspoon nutmeg • 1/2 cup chopped nuts • 1/2 cup unsalted butter

Add sliced rhubarb and quartered strawberries to a large bowl.

Add sugar, flour, lemon juice, and vanilla extract.

Stir to combine and pour into a greased baking dish.

In a medium bowl, stir together brown sugar, flour, oats, cinnamon, and nutmeg.

Add chopped nuts, if using.

Melt butter in a microwave-safe bowl and stir into mixture until well combined and crumbly.

Sprinkle on top of the fruit and bake for 35-40 minutes.

Cool for 10-15 minutes, and serve with a scoop of vanilla ice cream.