Strawberry-Rhubarb Crisp

2 cups sliced fresh rhubarb (about ½ inch thick)
2 cups halved strawberries
¾ cup firmly packed light brown sugar
Tablespoons flour

Topping:
½ cup butter or margarine, softened
½ cup packed brown sugar
½ teaspoon vanilla
1 cup flour
¾ cups quick cooking oats
⅓ cup chopped nuts
¼ teaspoon baking soda
⅛ teaspoon salt

1. Preheat oven to 350 degrees.

2. Toss rhubarb with strawberries, ¾ cup brown sugar, and flour in a large bowl.

3. Place in an ungreased 9-inch square baking pan.

4. Sprinkle topping over rhubarb-strawberry mixture.

5. Bake about 30 minutes or until topping is lightly browned and rhubarb is tender.