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Preheat oven to 350°F. Grease an 8x8 or 7x11 baking dish and set aside.
In a large bowl, whisk together the granulated sugar and corn starch. Add rhubarb and apples and toss until everything is evenly coated. Spread in the prepared baking dish.
In a medium bowl stir together the oats, brown sugar, flour, salt and cinnamon. Pour in the melted butter and stir until combined and the mixture looks like coarse, clumpy crumbs.
Sprinkle the streusel evenly over the fruit.
Bake for 50 minutes, until the streusel is deep golden brown and the fruit juices are actively bubbling up around the edges. If streusel browns before the filling bubbles, tent loosely with foil and continue baking.
Remove from the oven and rest for 15 -20 minutes before serving. The filling will thicken as it cools. Serve warm with vanilla or cinnamon ice cream.