WITH SWEET HONEY
In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and butter. Set aside.
In another medium bowl, mix together the strawberries, rhubarb, lemon juice, brown sugar, and arrowroot powder.
Pour the strawberry rhubarb filling into a 9x9 baking pan. Top with the oat crumble topping, spreading evenly.
Bake for 45 minutes at 357 degrees or until the fruit is tender and bubbling. Serve with ice cream or coconut whipped cream.