Preheat your oven to 350 degrees.

Grease a 9x13 baking pan with butter or coconut oil and set aside.

Toast the pecans for about 10 minutes on medium low heat in a skillet. They will begin to brown and smell really delicious when they are done.

In a mixing bowl mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9x13 baking dish.

Put butter in a saucepan on the stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.

In a large bowl mix the gluten free rolled oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly in the 9x13 baking dish.

Bake for 30 minutes or until bubbling and browned around the edges.

Let cool completely and then store in the refrigerator.