Step 1

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

Step 2

In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.

Step 3

In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.

Step 4

Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Step 5

Leftovers should be stored in refrigerator.