Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
Combine ½ cup sugar and cornstarch in bowl. 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. Set aside.
Heat oven to 350.
Combine crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13 x 9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
Combine drizzle ingredients in bowl. Be careful not to get too thin. You may need to add a little more than what recipe says to get the desired thickness for drizzling. Drizzle over cooled bars. Cut into bars.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/strawberry-rhubarb-dessert-bars/