Pop the rhubarb pieces in a baking dish. Add the strawberries & sprinkle over the sugar evenly. I also added the juice from the tin of strawberries, but you don't need this extra liquid if you are using fresh.
In another bowl soften the butter a little and, using a blunt knife, cut the flour into the butter. You want the 2 to form little balls that look like breadcrumbs, so don't squish it together with your hands as it'll turn into a greasy dough (don't ask me know I know :)
When it kinda resembles breadcrumbs, add in the oats, sugar and almonds, mixing well.
Layer this mix over the fruit and bake for around half an hour, or until the top looks golden and the fruit juices are bubbling.
Nutrition Facts
Rhubarb, Strawberry & Almond Crumble
Amount Per Serving
Calories 451Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 62mg21%
Sodium 212mg9%
Potassium 355mg10%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 21g23%
Protein 5g10%
Vitamin A 815IU16%
Vitamin C 6.7mg8%
Calcium 108mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.