Combine rhubarb, strawberries and lemon juice in 2-quart saucepan and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
Combine ½ cup sugar and cornstarch in bowl and stir into fruit mixture.
Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil.
Continue boiling 1 minute or until thickened.
Remove from heat and set aside.
Heat oven to 350°F.
Combine all crust ingredients in bowl.
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 ½ cups crumb mixture.
Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
Spread strawberry rhubarb filling over crust.
Sprinkle with reserved crumb mixture.
Bake 30-35 minutes until golden brown.
Cool completely and cut into bars.