Put the sliced strawberries in one medium bowl and the rhubarb in another. Divide the sugar between the two bowls (3 tablespoons each) and toss the fruit in the sugar to coat thoroughly. Allow the fruit to rest for 20 minutes, to allow a portion of the juices to be released (this helps keep the fruit filling from being overly liquid).

Preheat oven 350F. Grease a 9 x 11-inch pan (or 8 x 11-inch) well with 2 teaspoons of butter.

In a small, dry skillet cook pecans over low heat, stirring occasionally, so they don’t burn, until they are fragrant and lightly toasted, about 8 minutes.  Remove from pan, coarsely chop and set aside.

In a small saucepan, melt the rest of the butter (1 stick) over low heat and set aside.

Using a slotted spoon, transfer the sugared strawberries and rhubarb to a medium bowl, discarding any extra juice (or keep the sweet juice to add to seltzer or a spring cocktail!). Stir in the lemon zest and cornstarch.  Add the lemon juice and stir gently to combine. Spoon the fruit evenly into the buttered baking dish.

In another bowl, stir together the oats, brown sugar, oat flour, chopped nuts and salt. Pour in the melted butter and stir to combine. Spoon this mixture evenly over the fruit.

Bake until bubbling, about 25-30 minutes, depending on how crisp you want the topping.  Remove from oven and let cool for about 10 minutes before serving. Serve with a dollop of vanilla ice cream and enjoy!

Store covered and unrefrigerated, this tastes great at room temperature.