1. Preheat oven to 350 F
2. Butter 8 X 8 X 2 Glass dish
3. Stir together oats, flour and sugar.
4. Cut in butter using fork or pastry blender mix until crumbs form. Set aside 2 Cups for topping.
5. Press remaining crumb mixture into bottom of pan. Bake for 20 minutes. **all to completely cool**
6. In a saucepan combine rhubarb, sugar and water. Cook and stir for 8 to 10 minutes until thickened and bubbly.
7. Stir in chopped strawberries. Pour over cooled baked crust
8. Sprinkle reserved crumbs evenly over top press down lightly on crumbs
9. Bake for 30 – 35 minutes or until top is golden brown and filling is bubbly.