Step 1

Preheat the oven to 350°F (180°C).

Step 2

Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.

Step 3

To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.

Step 4

Spread topping evenly over the strawberry rhubarb mixture and place in the oven.

Step 5

Bake for one hour, or until the topping is golden brown and juices are bubbling.

Step 6

Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.