Step 1

Preheat the oven to 375°F. Spray a 9x9" square baking pan with a non-stick baking release. Set aside.

Step 2

Rinse the strawberries and rhubarb. Cut the strawberries into quarters or more if they are large. Cut the rhubarb into 1/2" to 3/4" pieces. Combine in a large bowl. Add the almond and vanilla extracts.

Step 3

Combine the granulated sugar, flour, and salt. Add it to the fruit, stirring it well to coat all of the fruit. Allow to sit about 15 minutes to juice, stirring several times.

Step 4

Made sure the butter is softened. Combine all the ingredients in the bowl of a mixer. Mix on low speed to bring together and then raise to medium to medium high speed and mix until crumbs form.

Step 5

Stir the fruit well and spread it evenly into the prepared baking dish. Spread the crisp evenly over the fruit.

Step 6

Place the pan on a parchment lined baking dish. Bake for 35 to 40 minutes until the crumbs are browned, the fruit is soft and juices are bubbling out. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.

Step 7

Cool to warm to serve. If it is room temperature, microwave each portions to warm or warm the whole in a 350°F oven for 15 to 20 minutes.

Step 8

The crisp can be stored at room temperature overnight or refrigerated as you chose.