Old-Fashioned Strawberry-Rhubarb Crisp

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2 pounds rhubarb stalks, sliced 1/2 inch thick

1 1/4 cups sugar

1 pound strawberries, hulled and quartered

3 tablespoons cornstarch

2 teaspoons fresh lemon juice

1 teaspoon pure vanilla extract

1 stick (4 ounces) unsalted butter, softened

1 1/2 cups light brown sugar

1 1/2 cups all-purpose flour

1 1/4 cups quick-cooking rolled oats

3 tablespoons canola oil

1 1/2 teaspoons cinnamon

3/4 teaspoon salt

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