A variation on rhubarb crisp that packs in all the classic flavors of spring.
Combine brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed , five-spice powder, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to form a thick dough, about 5 minutes. Alternatively, this can be done by hand. Transfer to a zip-top bag and refrigerate until needed, up to 1 month.Adjust oven rack to lower-middle position and preheat to 400°F .
Cover with foil, place on a foil- or parchment-lined half-sheet pan, and bake until rhubarb is wilted and juicy, about 30 minutes. Meanwhile, transfer strawberries and remaining 10 ounces rhubarb to the same bowl.Remove baking dish from oven, discard foil, and sprinkle with baking soda. Stir carefully with a heat-resistant spatula until juices begin to fizz. Pour over remaining fruit and fold to combine, then return to baking dish.
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