Preheat oven to 375˚F | 190°C.
Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well.
Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.