Mix strawberries and rhubarb together an hour before baking. Let sit at room temperature.

Toast oats for 10 minutes. Grind in food processor. I used a magic bullet.

Mix together almond meal, oats, flour, salt, brown sugar.

Cut in butter, forming into a crumbly dough. Wrap in plastic, refrigerate for 30 minutes.

Use hands to form into a ball. Cut into 4 pieces. Cut off about 1 tablespoon of dough mixture from each for crumbly topping.

Press each piece into a small buttered tart shell with removable bottom (or use parchment paper). Dough will tend to be crumbly, use hands to push into pan; it will bake together.

Blind bake crust (with pie weights or rice over parchment paper) for 10 minutes. Remove parchment and pie weights and bake for 10 more minutes.

Remove, cool, place fruit in tart shells. Bake at 350 for 20 minutes or until fruit is soft.

For topping, take the extra piece, crumble onto a cookie sheet, bake 10 -15 minutes. Reserve. Crumble the top just prior before serving.