1. Turn your oven up to 175 degrees C. In a baking dish that is 9 inches square, mix the strawberries, rhubarb, honey, cornstarch and lemon juice.
2. In a bowl of medium size, stir together the oats, almond flour, sugar and salt. Mix in the butter and yoghurt. Stir until all the flour is combined and the mixture is moistened throughout.
3. Put spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to flatten it out).
4. Bake for 40 to 45 minutes, or until the filling is bubbling around the edges and the top is slightly golden. Leave the crisp to rest for 10 minutes before serving. Serve with vanilla ice cream if having for dessert. Covered leftovers will keep in the refrigerator for up to 4 days.