Strawberry Rhubarb Bars

You can use fresh or frozen fruit for this recipe.
Found on the Taste of Home website.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Music by Jason Shaw at Audionautix.com
Top and bottom crumble:
2 cups quick-cooking oats
2 cups all-purpose flour
1-1/3 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
Filling
3 cups chopped fresh or frozen rhubarb
3 cups chopped fresh or frozen strawberries
2 tablespoons lemon juice
3/4 cup white granulated sugar
1/4 cup cornstarch
Glaze:
3/4 cup confectioners' sugar
1 to 2 tablespoons 2% milk
Directions
Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press about two-thirds into a greased 13x9-in. baking pan.
In a medium sized saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Simmer, uncovered, until softened, 3-5 minutes. Mix sugar and cornstarch together and add to the pot. Stir until combined. Return to a boil. Cook and stir until thickened, 1-2 minutes, Pour over the bottom layer Sprinkle with remaining crumb mixture.
Bake until topping is golden brown and filling is bubbling around the edges, about 25-30 minutes (add 10 minutes or so with a glass baking dish)
In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top.

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