In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Stir until all of the fruit is evenly coated. Pour the mixture into your baking dish. I use a 9" quiche pan, but you can use a pie plate or 9x9 baking dish. Whatever you have available.

In another bowl, prepare the granola topping by combining the oats, flour, brown sugar, coconut, sliced almonds, and cinnamon with the melted butter. Stir the granola mixture until all of the ingredients are coated in the butter, and it begins to clump together.

Top your fruit with the granola mixture. Make sure to get all of the fruit coated evenly.

Bake in a 375º oven for 35-40 minutes or until the rhubarb is tender and the topping is golden.

Serve warm or at room temperature. Enjoy it plain, with whipped cream, or a scoop of vanilla ice cream. Yes, even if you are serving it for brunch - ice cream is dairy after all.