||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. |
||Serve warm with vanilla ice cream. |