• Preheat the oven to 375°F.

For Rhubarb Strawberry Filling:

• In a medium bowl, mix rhubarb with ¼ cup coconut sugar. In another bowl add strawberries and 3 Tbsp coconut sugar. Let both sit for 10-15 minutes. Juices will start to form at the bottom of the bowl. Strain the juices from each fruit.
  
• Combine the fruits into one bowl and toss them with arrowroot powder (or cornstarch), lemon juice, and vanilla extract.
  
• Add the fruit to create a single layer on the bottom of the baking dish.
  

For Crumble Topping:

• In a medium bowl, combine oat flour, rolled oats, unsalted butter, coconut sugar, cinnamon, and salt in a large bowl. Mix together with a pastry cutter (or hands) and break apart butter into pea sized pieces.
  
• Sprinkle the oat mixture over the top of rhubarb strawberry filling.
  
• Bake 40-45 minutes or until the top is golden brown and crispy with the fruit bubbling on sides. Let cool for 30 minutes before serving. Eat alone, with plain greek yogurt, whipped coconut cream or ice cream. Store leftovers in the fridge for up to one week.