Preheat oven to 375 degrees F. Grease an 8 x 8” baking dish with cooking spray or butter. Place the baking dish on a foil lined baking sheet to catch drippings while baking.

For the filling, in a large bowl combine the rhubarb, strawberries, sugars, cinnamon, orange zest, orange juice and flour. Stir to combine. Transfer the mixture to the prepared baking dish. Set aside.

For the topping, in a large mixing bowl, mix flour, rolled oats, ¼ cup almonds, salt and brown sugar. Add the butter and work in the butter with a pastry cutter or two knives until the butter is incorporated and the mixture forms into coarse loose crumbs. The sliced almonds will crumble into the mix. If necessary rub the topping between your fingers to break up any clumpy pieces. Sprinkle the topping over the strawberries and rhubarb in the baking dish. Sprinkle top with 2 tablespoons sliced almonds.

Bake for 40 - 45 minutes until the topping is golden-brown and the fruit is bubbly. If the almonds are browning quickly, place a sheet of foil paper lightly overtop of the crisp. Remove from oven and allow crisp to set for 30 minutes or longer before serving.