Sweet strawberries and rhubarb break down into a jammy, ruby-red filling here, thickened just enough with cornstarch and rounded out with a touch of vanilla so every spoonful holds together without turning soupy. The topping is where this one really shines: gluten free oats and almond flour get worked with cold butter until they turn into loose, coarse crumbs, then bake up deep golden and craggy across the top. That contrast of soft, bubbling fruit against a crisp, buttery crumble is exactly what a good crisp should deliver, and letting it rest before serving is what gives you clean, scoopable portions instead of a runny mess. It's a great warm-weather dessert to pull together with minimal fuss, especially when rhubarb is in season and you want something rustic rather than fussy. This version fits neatly into an added sugar–conscious kitchen, so you can serve it warm with a scoop of something cold on top and not think twice.
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Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish and set aside.
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated and the cornstarch is no longer visible as dry powder. Transfer the mixture to the prepared baking dish and spread into an even layer.
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