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Preheat the oven to 350°F. In a large bowl, combine the sugar and cornstarch. Add the rhubarb and apples or strawberries, and toss to coat. Spoon the mixture into an 8-inch cast-iron or other ovenproof skillet and spread it evenly. Editor's Tip: If you don't have an ovenproof skillet, bake the crisp in an 8x8-inch or similarly sized baking pan that can withstand the oven's heat. Ceramic or glass won't react to the natural acidity of rhubarb as steel or aluminum bakeware might.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit.
Bake the crisp until bubbly and the fruit is tender, about 45 minutes. If desired, serve it warm with ice cream.