Preheat oven to 350 degrees F

In a food processor, combine the butter, gluten-free flour, ground almonds, flaxseed, brown sugar, spices and buckwheat honey. Pulse the machine until it is blended. It will be the texture of moist sand, ie. mostly loose but if you pinch some together it stays together briefly.

Add the rolled oats and pulse again until they are well mixed in but not obliterated by the blade of the machine. Set the topping aside.

Chop rhubarb stalks into one centimetre size chunks and measure out one and a half cups and place in a large bowl.

Wash and hull 4 cups of fresh strawberries and add to the bowl with the rhubarb.

Mix strawberries and rhubarb with honey, vanilla sugar and corn starch until they are evenly coated.

Pour fruit into a shallow casserole dish* and spread it evenly.

Pour the crisp topping into the centre of the fruit and spread it evenly but not all the way to the edges.

Bake at 350 degrees F for 40-45 minutes or until the juices are very bubbly around the sides. To check to make sure it is done, use a knife to push through the crisp topping in the middle and make sure it is bubbling in the centre as well. Otherwise the corn starch won't be cooked through and will still be pastey looking.

Serve warm or room temperature with good vanilla ice cream.