Preheat oven to 350˚F.
Stir rhubarb, strawberries, sugar, corn starch, nutmeg, almond extract and corn syrup together in a large bowl, until fruit is well coated. Transfer to a greased 8 x 8-inch baking dish with higher sides (at least 2-1/2 inches high).
Combine oats, brown sugar and flour in a large bowl. Cut in butter with a pastry blender or two forks until mixture is crumbly. Sprinkle over fruit.
Bake for 45 to 60 minutes, or until rhubarb is tender and sauce is thickened and bubbling around the edges.
**Recipe Note: Frozen rhubarb can be substituted. Thaw completely and blot with paper towels to remove as much liquid as possible. Extend baking time to 1 hour, 10 minutes.
Recipe Note: If baking in individual casseroles, reduce bake time to 30 to 45 minutes.