1 (9 inch) unbaked pie shell or get homemade recipe here
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter
In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.