Add the almond meal, brown sugar, and butter to the food processor. Pulse until the mixture starts to clump, about 10 times. Add the oats and pulse a couple more times.
In the medium bowl, toss the strawberries and rhubarb with the cane sugar and vanilla extract. Divide the fruit among the ramekins, then sprinkle the almond crumble on top.
Place the ramekins on the foil-lined baking sheet and bake in the preheated oven until the filling is bubbly and the topping is crisp, about 30 minutes. Remove from the oven and allow to cool for 15 minutes, then serve with ice cream.