4 Medium stalks rhubarb (about 225g or 2 cups, chopped into 1/2 inch pieces)
6 cups ontario strawberries (about 800g, hulled and halved)
3/4 cups plus 2 Tbsp all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon fine sea or kosher salt
6 tablespoons chilled unsalted butter (cut in to 1/2 inch cubes)
1/2 cup large flake oats
1/2 cup toasted almond slivers or slices
Preheat oven to 375°F.
To a large bowl, add rhubarb, strawberries, granulated sugar and 2 Tbsp flour and toss to combine. Transfer fruit filling into an 11 x 7 x 2 inch baking dish.
Combine flour, brown sugar and salt in a medium bowl and stir to blend. Add butter and use a pastry cutter or rub the mixture together with your fingers until pea-sized crumbles form. Add oats and almonds and combine.
Spread crumble over fruit filling. Bake, uncovered for 40-45 minutes until fruit is bubbly and crumble browns and crisps.