Rhubarb Crisp with Strawberries

3 C sliced fresh rhubarb
3 C thickly sliced strawberries
1/2 tsp ground cinnamon
3/4 C packed light brown sugar
1/4 C all-purpose flour
1/2 tsp salt

Topping
1 C all-purpose flour
1 C rolled oats
1/2 C packed light brown sugar
1/2 C granulated sugar
pinch salt
2 sticks cold salted butter
1/2 C chopped pecans

strawberry ice cream, for serving

Preheat the oven to 350 degrees. Butter a two-quart baking dish.

For the filling: Combine the rhubarb, strawberries, and cinnamon and toss in a large bowl. Whisk together the brown sugar, flour, and salt in a small bowl; add it to the rhubarb mixture and mix well.

For the topping: Mix together the flour, oats, brown sugar, granulated sugar, and salt in a separate large bowl. Cut 1 1/2 sticks of the butter into cubes, then work the butter into the flour mixture using a pastry cutter or two knives. Stir in the pecans.

Pour the rhubarb filling into the baking dish and sprinkle with the topping. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes. Serve with strawberry ice cream.