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In a medium bowl or large measuring cup, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and salt until smooth. Cover and refrigerate until cold and ready to serve.
Preheat oven to 350°F. Butter a 9x13-inch baking dish or large cast iron skillet. Place the dish on a sheet pan to catch any bubbling juices while baking.
In a large bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, lemon juice, vanilla extract, salt, cornstarch, and almond extract. Toss until everything is evenly coated, then pour into the prepared baking dish.
In a separate bowl, combine the flour, oats, brown sugar, granulated sugar, and salt.
Add the cold butter and work it into the mixture using your fingertips or a pastry cutter until large buttery crumbles form throughout the topping.
Evenly scatter the crumble topping over the fruit, then finish with the turbinado sugar.
Bake for 55–70 minutes, or until the topping is deeply golden brown and the fruit is bubbling in the center. If the topping starts browning too quickly, loosely tent with foil during the final part of baking.
Let the crisp cool for 10–15 minutes before serving.
Spoon the warm strawberry rhubarb crisp into bowls and pour the cold vanilla cream over the top.