Place a rack in the middle of the oven and preheat the oven to 350°F. Line an 8 × 11-inch glass or ceramic casserole dish with wet parchment paper (see page 15). Set aside.
Make the crisp. In a large bowl, mix together the rhubarb, strawberries, honey, tapioca, and ginger. Transfer to the prepared dish.
Make the topping. In a medium bowl, stir together the oat flakes, flour, oat bran, wheat germ, flaxseed meal, brown sugar, candied ginger, and cinnamon. Add the oil and mix with a fork until well combined. The mixture should look wet. Spread the topping evenly over the rhubarb and strawberries.
Bake for 45 to 50 minutes, until the topping is golden brown and the rhubarb is soft. Let sit for at least 30 minutes before serving. Serve warm or cold. This will keep for up to 2 days in the fridge.