Spring has finally sprung and so has strawberry season! Here’s how to celebrate in the kitchen.

1 lb. fresh strawberries, chopped
2 c. fresh rhubarb, chopped
2 tbsp. lemon juice
3/4 c. + 2 tbsp. flour
1/4 c. sugar
4 tbsp. butter, chilled
3/4 c. brown sugar
1/2 c. oats

Combine strawberries, rhubarb, lemon juice, white sugar and 2 tablespoons of flour. Mix together until strawberries and rhubarb are fully coated. Pour mixture into a glass pan. In a separate bowl, mix together brown sugar, oats, and remaining sugar. Slice the butter into small pieces and add to the flour mixture. Break up any large chunks of butter by cutting or pressing it into the bowl and recombining. The topping should be crumbly, but without any large chunks. Sprinkle the topping over the strawberries. Bake at 400 for 40 minutes.