Step 1: Preheat and Prep the Dish
Let’s get going—crank your oven to 350ºF and feel that excitement bubbling up as it warms. Grab your 2-quart baking dish and smear it with salted butter—get every corner so nothing sticks, and I love how it smells already. Set it aside and get ready for the fun part—this is where it all begins!

Step 2: Mix the Fruity Filling
In a big bowl, toss in 3 cups of sliced fresh rhubarb and 3 cups of thickly sliced strawberries—I love how the red and pink look together, like a summer party. Add 1 tsp. grated fresh ginger and 1/2 tsp. ground cinnamon—give it a good mix with your hands or a spoon, and breathe in that zesty, spicy vibe. It’s messy and fun, and I can’t wait to see it bake!

Step 3: Sweeten the Filling
In a small bowl, whisk together 3/4 cup packed light brown sugar, 1/4 cup all-purpose flour, and 1/2 tsp. kosher salt—stir it up until it’s all friends, and I sneak a taste because it’s so caramelly. Dump this into your fruit mix and stir it well—watch it coat everything, turning it sticky and sweet. It’s like dressing the fruit in a cozy sweater, and I’m already drooling!

Step 4: Start the Crumbly Topping
Grab another big bowl and mix 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and a pinch of kosher salt—stir it up and feel that rustic vibe coming together. Cut 1 1/2 sticks of cold salted butter into cubes—toss them in and use a pastry cutter or two knives to work it into the mix until it’s all clumpy and crumbly. I love this part—it’s like playing with edible sand, and my kitchen smells buttery already!

Step 5: Add the Pecans to the Topping
Stir in 1/2 cup chopped pecans—I chop them rough so you get that nutty crunch in every bite, and I sneak a few because they’re so good toasted. Give it a final mix and look at those gorgeous crumbs—it’s begging to top that fruit. I’m grinning because this is where the crisp gets its magic crunch!

Step 6: Assemble the Crisp
Pour your rhubarb-strawberry filling into the buttered baking dish—spread it out even and admire how juicy it looks, all ready to bubble up. Sprinkle the oat-pecan topping over it—don’t be shy, cover every bit so it’s a blanket of crumble goodness. Cut the remaining 1/2 stick of cold salted butter into little cubes and dot them over the top—it’s like adding extra love pats!

Step 7: Bake to Golden Perfection
Slide it into the oven and bake for 50 to 60 minutes—peek now and then to see the fruit bubbling and the topping turning golden brown and crisp. My house fills with this fruity, buttery smell, and I’m pacing because I can’t wait to dig in. Pull it out when it’s all gorgeous and bubbly—trust me, it’s worth every minute!

Step 8: Serve with Ice Cream Bliss
Let it cool just a tad—enough to scoop without burning your tongue—then grab a big spoon and dish it out warm. Plop a scoop of strawberry ice cream on top—I love watching it melt into the hot crisp, making every bite creamy and dreamy. Dig in and savor it—this is pure joy, and you’ll be hooked like me!