Cut the rhubarb into small pieces. Then place the rhubarb in a bowl and mix in ⅓ cup of the sugar. Let sit for about 30 minutes.
Add the rest of the ingredients for the filling to a medium sized mixing bowl and combine.
In a smaller mixing bowl, add all of the crumble ingredients and mix until just combined.
After the rhubarb has rested for about 30 minutes, preheat the oven to 190°C.
The rhubarb should have softened slightly and juices will have emerged, so remove the rhubarb and add to the strawberry mix.
Fill a smaller pie dish with the strawberry rhubarb mixture and spread it out evenly. Then top with the crumble mixture and optional almonds.
Bake the pie for 25-30 minutes until it's bubbly and golden.
Let the strawberry rhubarb crumble cool slightly before enjoying. Top with your favourite ice cream! Enjoy!
