Preheat the oven to 150 degrees celsius (300 degrees Fahrenheit)
In a pan over medium-low heat let the chopped rhubarb, strawberries, honey and water simmer for approx 20 minutes until the fruit has begun to break down. Once the fruit has become a stewed consistency, remove from the heat and set aside, it will thicken as it cools
In a mixing bowl combine the ingredients for the base
Line a 9 x 9 inch baking tin with tin foil
Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10 minutes until it begins to turn a golden brown
While the base is cooking, in a bowl mix together the ingredients for the topping
Remove from the oven and top with the Strawberry and Rhubarb filling and then top with a thin layer of the topping. Place back in the oven and bake for 15-20 minutes until the nuts begin to golden in colour
Let completely cool before lifting the bars out of the baking pan using the tin foil. Cut into square and enjoy! Best stored in the fridge for up to 5 days.