Spray a baking pan with oil. I used a loaf pan because I couldn't find my 8X8 baking dish. Either works, you just need to cook the deeper one a little longer and keep an eye on the topping.

Preheat the oven to 350 degrees. 

Wash the strawberries and remove the hull. Cut them into thirds. Clean the rhubarb, removing the dried out ends. Cut into 1/2 to 3/4 inch sliced. Mix the fruit with 2 Tablespoons of flour and granulated sugar. 

Next make the topping.

First toast the pecans. Place them in a dry, hot, heavy skillet and shake. You will smell the fragrant nuttiness as they toast. Remove them from the heat and allow to cool.

When the are cool enough to handle, coarsely chop them.

In a medium bowl, mix all the topping ingredients until they are mixed well. Spread it evenly over the top of the fruit.

Bake in a preheated oven for 35 to 45 minutes. The top will be browned and the bottom will be bubbling.

Allow it to cool for about 30 minutes. This will give it a chance to set up and keep it from burning your mouth!

Top with ice cream, whipping cream or both!! Sprinkle with some toasted ground nutmeg or cinnamon and enjoy!