• Preheat the oven to 350 degrees then spray a medium-sized baking dish, like a 6×9" or 8×8”, with nonstick spray and set aside.
• To a large mixing bowl add the rhubarb, strawberries, granulated sugar, gluten-free flour blend, and vanilla extract then toss with your fingertips or fold with a spatula to combine. Pour the mixture into the prepared baking dish.

For the Crisp Topping:

• To the same mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir with a fork or your fingertips to combine. Add the cubed butter then use a pastry cutter or your fingertips to incorporate the butter until the consistency is like a crumbly paste. Crumble the topping mixture evenly over the strawberry-rhubarb mixture.
• Bake for 35-40 minutes or until the topping is deep golden brown (though not overly-browned as it can taste burnt) and the strawberry-rhubarb mixture is bubbling, rotating the baking dish 180 degrees halfway through. Note: If the crisp topping is already browning at the halfway mark, loosely place a piece of foil on top then continue baking. Remove the foil for the last 5 minutes of baking to ensure the crisp becomes deep golden brown.
• Let the crisp cool until warm or room temperature (the juices will thicken as it cools) then scoop into bowls and serve with ice cream or whipped cream, if desired.