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.
2
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.
3
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.
4
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.