- Preheat oven to 375o.
- Combine strawberries, rhubarb and sugar in a large bowl. Add flour, zest and juice; stir to combine. Place fruit filling in a 2-quart baking dish coated with cooking spray.
- Combine flour, oats, brown sugar, cinnamon, ginger and salt in a large bowl. Add butter and blend with your fingers until the mixture is crumbly and well combined.
- Place the crumbled topping on the prepared fruit filling to cover completely and press down lightly. Bake 30 to 35 minutes or until the filling is bubbly and the top is golden brown. Serve warm with vanilla ice cream or whipped cream.