Hull and quarter the strawberries, then cut the rhubarb into 1/2-inch thick slices. In a bowl, combine the prepared fruit with 2 tablespoons of honey, stirring gently to coat everything evenly. The honey will begin to draw out the natural juices from the fruit, creating a delicious filling base. Transfer the fruit mixture to an oven-safe dish or ramekins (about 2-quart capacity works well for even cooking).

In a separate bowl, combine the rolled oats, almond flour, cinnamon, salt, and nutmeg. Drizzle the melted coconut oil and remaining 3 tablespoons of honey over the dry mixture, stirring until everything is evenly moistened and clumpy. I find that melting the coconut oil first ensures it distributes evenly without any dry pockets in the topping. Spread this mixture evenly over the fruit filling, pressing down gently so it forms a cohesive layer.

Add 1 cup of water to your Instant Pot and insert the trivet. Carefully place the dish with the fruit filling and topping onto the trivet. Close the lid and set the pot to high pressure for 4 minutes. Once the timer goes off, perform a quick release by carefully turning the valve to vent. The pressure cooking steams the fruit until tender while the topping begins to soften—this is intentional, as we'll crisp it up in the next step.

Carefully remove the hot dish from the Instant Pot using oven mitts and place it on a baking sheet. Transfer to your oven and broil on high for 3-5 minutes, watching closely to prevent burning, until the topping turns golden brown and crispy. I like to place the baking sheet on the middle rack to ensure even browning without the topping scorching. Once golden, remove from the oven and let rest for 10 minutes before serving—this allows the fruit to set slightly and makes serving cleaner.