Preheat oven to 350 degrees F.
Mix oats, flour and salt together in a bowl. Add butter and sweetener; mix well. Stir in nuts and set aside.
In a small bowl, combine strawberries, rhubarb, sucanat, salt, tapioca and orange juice. Toss gently. Put fruit mixture in an 8X8 pan. Spoon the oat-nut mixture evenly on top of the fruit. Cover and bake 30 minutes. Uncover and bake 10 minutes more to crisp the topping.
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