Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt.
In a bowl, combine granola, almonds and butter. Spread over fruit.
Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.
This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.