• Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper.

For The Topping

• Combine all topping ingredients, except the butter, in a large bowl and mix together. Add the butter and work until all is crumbly and somewhat wet looking. We don’t want any dry spots in the mix.

  EXPERT TIP: You can use a pastry cutter or two butter knives, scissor style, to mix the crumble. I find it easiest to just use my fingers to combine the ingredients.
• Take 2/3 of the bowl contents (approximately 3 scant cups) and press into a parchment-lined 8x8 baking dish. Pat it down firmly with the palm of your hand or the back of a measuring cup.

For The Filling

• Toss prepared strawberries and rhubarb in a large bowl with lemon juice. Sprinkle sugar and cornstarch over the fruit, tossing to coat completely. Spoon fruit mixture over the crust.
• Top with remaining 1/3 of crumb topping (approximately 1 cup) and bake for 35-45 minutes. The filling should be bubbling, and the topping should be set.
• Cool on a wire rack. Remove from baking dish using the parchment paper and slice into squares or rectangles to serve.

Optional Glaze

• Mix 1/2 cup powdered sugar with 1 teaspoon of milk. Add another teaspoon of milk if needed to reach drizzling consistency. Drizzle over the top of crumble bars before serving.