• Preheat oven to 375º.
• Combine brown and white sugar. Place cut rhubarb in a bowl and add ¾ cup of the sugar mixture. Toss to combine and let sit for 15 minutes, stirring occasionally. In a separate bowl add the cut strawberries and toss with the remaining sugar and let sit.
• Use a slotted spoon to remove the rhubarb to the bowl of strawberries, and throw out the rhubarb juice. Add cornstarch, lemon juice and vanilla to the mixture, stirring and pour into a 9 x 13 baking dish.

TOPPING:

• Using a food processor or a pastry cutter add butter to flour, sugar and salt and process until you have small pea size pieces of butter. Add oats and combine then add pecans. Use your hands to form the topping into clumps and scatter it over the fruit.
• Bake for 30 minutes then reduce the oven temperature to 325º and bake for an additional 30 minutes until the fruit is bubbly. If the top starts to get too brown, tent it with aluminum foil.