Filling ingredients:
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust ingredients:
1 1/2 cups all purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions:
Combine rhubarb, strawberries, and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8-12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350*F. Combine all crust ingredients in large bowl. Beat at low spead, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cup of crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
YUM!!
The flowers on the deck are enjoying the heat that is finally here!! 
Even though I haven't gotten much done with crafting lately, it's still fun to experiment with cooking and gardening. (I wish I had a real garden!!)
I LOVE this geranium!
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