Gluten Free Strawberry Rhubarb Crisp

0 Preheat oven. Preheat oven to 375 F. Lightly coat a 9x13 inch baking pan with butter and set aside.
1 Make the strawberry rhubarb filling. Add the strawberries, rhubarb, 1/4 cup coconut sugar, arrowroot starch, and lemon juice. Mix until fully combined.
2 Make the streusel topping. Add oats, flour, coconut sugar, cinnamon, salt, and pieces of butter. Mix until fully combined.
3 Add filling to pan. Pour strawberry rhubarb filling into greased baking dish and spread out evenly. Scoop streusel topping on top and spread until evenly coated.
4 Bake. Place gluten free strawberry rhubarb crisp in the oven and bake for about 40-45 minutes. Topping should be slightly brown and crispy, inside should be bubbling.
5 Serve and enjoy! Remove from oven and allow crisp to cool for 10 minutes. Serve with vanilla iced cream, coconut whipped cream, or yogurt.