Here’s how I made it.
6cps sliced strawberries, 6cps chopped rhubarb, 1cp whole wheat flour, 1/2cp agave, 1/4cp cornstarch, 1cp rolled oats, 1/2cp ground up almonds, 1cp turbinado sugar, 1tsp cinnamon, 1tsp allspice and 2/3cp earth balance.
Preheat oven to 350. Put fruit in a bowl, add agave and cornstarch-mix well. Using a separate bowl combine flour, oats, turbinado sugar, ground up almonds, cinnamon, allspice, and earth balance. I used my hands to mix that combo up!!! Divide fruit mixture into 2 8×8 un-greased pans and sprinkle topping all over. Bake for 30 minutes or until bubbly and golden brown.