In a bowl combine strawberries, rhubarb, vanilla, honey, lemon juice, arrowroot powder and sea salt. Stir to combine.
Layer the fruit mixture evenly in the bottom of the pan.
In a separate bowl combine the rolled oats, almond meal, pecans and cinnamon. Stir well. Slowly drizzle in the honey stirring to combine. add the coconut oil and mix with your fingers until crumbs begin to form.
Spread the oat mixture evenly over the fruit filling.
Bake for 30-35 minutes or until the fruit begins to bubble and the top is golden brown.