An easy summer crisp with a deep red and tangy-sweet rhubarb-strawberry filling.
For the fruit filling: Toss the chopped fruit in a bowl with the sugar, flour, and lemon juice. Pour the fruit mixture into a 9"x9" baking pan or a 9" cast iron skillet. Bake the fruit at 350 for 25 minutes or until bubbly.
While the fruit is baking, make the topping: Combine the oats, ground pecans, sugars, flour, cinnamon, and ginger in a bowl. Add the melted butter and mix until it is an evenly moist, crumbly mix. Remove the fruit from the oven and pour the topping over it. Return to the oven and bake it for an additional 20 minutes, or until the topping is light brown and crisp.