Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. (I used a pie pan).
Combine the strawberries, rhubarb, white sugar, orange juice, cornstarch, orange zest, and vanilla together in a bowl; mix until evenly coated.
Pour the mixture into the prepared baking dish.
Combine the oats, flour, and brown sugar together in a bowl.
Cut the butter into the mixture with a pastry blender or your fingers until pea size clumps form.
Sprinkle the mixture over the top of the strawberry-rhubarb mixture.
Place into the oven and bake for 40-45 minutes, or until golden brown.
Remove from the oven and allow to cool for 15 minutes.
Serve with scoops of vanilla ice cream. Enjoy!