Coat a Crock-Pot® slow cooker with nonstick cooking spray. Place strawberries, rhubarb, 1 1⁄2 cups granulated sugar and lemon juice in the crock and mix well. Cook on high 11⁄2 hours, or until fruit is tender.

If fruit is dry after cooking, add a little water. If fruit has too much liquid, mix cornstarch with 2 tablespoons water and stir into liquid. Cook on high an additional 15 minutes, or until cooking liquid is thickened.

Preheat the oven to 375 F. For the topping, combine flour, oats, sugars, ginger, and nutmeg in medium bowl. Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in almonds.

Remove the lid from the Crock-Pot slow cooker and gently sprinkle topping onto fruit. Transfer the stoneware to the oven. Bake 15 to 20 minutes or until tipping begins to brown.