Gluten free, reduced sugar spring dessert made with fresh fruit and a hint of orange. Serve with lightly-sweetened whipped cream or vanilla ice cream. To make this a vegan or dairy-free dessert, substitute vegan, dairy-free butter in the crust and use coconut or other dairy-free whipped topping or ice cream (So Delicious Coconut Whipped Topping is a good substite.)
Pre-heat oven to 350ºF. Grease a 9x9 baking dish with butter and set aside.
To make the fruit filling, thinly slice the rhubarb stalks and add to a large bowl. Hull the strawberries, slice, and add to bowl.
Add orange extract, orange zest, cornstarch and white sugar to fruit. Mix until combined and let sit, about 5 minutes.
In a stand mixer, add oats, almond meal, cinnamon, salt, and butter. Mix until combined; it will look like the consistency of cookie dough.
Add the fruit to the baking dish, then use your hands or a small spoon to scoop out small chunks of the crumble mixture and add to the top of the fruit. Once all of the crumble mixture is added, sprinkle with reserved 1 tbsp brown sugar.
Bake for about 25-35 minutes or until fruit is bubbling. Increase oven to 375ºF and bake another 10 minutes to crisp up the topping.