Preheat oven to 350F.
Arrange sliced strawberries and rhubarb in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, the rhubarb is tender when tested with a toothpick, and the topping is golden brown. This takes about 35 – 40 minutes.
Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.
Make double portion of the topping and refrigerate in an air-tight container for up to a week. Whenever you are in the mood for crisp, cut any berries or stone-fruit, top with the oats mixture, bake and enjoy. They make such fancy single servings.