Preheat oven to 350°F. Combine rhubarb, strawberries, granulated sugar, tapioca flour, and 1⁄2 teaspoon of the salt in a saucepan. Cook over medium-low, stirring occasionally, until juices begin to thicken, 10 minutes.

Meanwhile, combine butter, brown sugar, oats, all-purpose flour, cinnamon, crushed Five Spice Almonds, Fried Red Quinoa, sunflower seeds, and remaining 1⁄4 teaspoon salt in the bowl of a heavy-duty stand mixer fitted with paddle attachment. Beat on medium-low speed until combined, about 1 minute.

Coat 12 (3-inch) 6- to 8-ounce ramekins with cooking spray. Spoon warm fruit mixture into ramekins, filling each halfway full (about 1⁄3 cup per ramekin). Top evenly with oat mixture (about 1⁄3 cup per ramekin), making sure fruit is covered. Place on a rimmed baking sheet. Bake in preheated oven until fruit is bubbling and topping is golden brown, about 20 minutes. Cool at least 30 minutes before serving.