Rhubarb and strawberries are signs of spring in much of the United States. Rosy rhubarb is technically a vegetable, but it's quite tart, making it a bit more at home in the sweet kitchen. Strawberries share the same season and temper rhubarb's astringency, making the duo a classic pairing.

Ingredient

• 3 cups chopped fresh or frozen, thawed and drained rhubarb (about 12 ounces)

• 2 cups sliced strawberries (about 12 ounces)

• 3 tablespoons granulated sugar, divided

• 2 tablespoons cornstarch

• Zest of 1 orange

• 1 teaspoon vanilla extract

• 1 teaspoon finely chopped ginger

• ¼ teaspoon fine salt, divided

• 1 cup rolled oats

• ¼ cup white whole-wheat, whole-wheat pastry, all-purpose or all-purpose gluten-free flour

• 4 teaspoons unsalted butter or vegan butter, melted

• 2 tablespoons plus 2 teaspoons canola oil or other mild-flavored oil such grapeseed or safflower

• 1 teaspoon ground ginger

Direction

1. Preheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and 1/8 teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.

2. Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining 1/8 teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.

3. Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.