Preheat oven to 350 °F/175 °C and line an 8x8-inch baking pan with parchment paper.
Add all the ingredients for the crust except for the coconut oil into a blender and pulse until there are no big pieces left.
Now, slowly start adding the melted coconut oil, the dough is ready when it just starts to be sticking together. Feel free to add more coconut oil if you feel like it's being too dry but don't over-do it or you will end up with a soggy crust.
Evenly spread out the dough in the baking pan and press it down firmly with your fingers.
Bake for 15 minutes, then increase heat to 350 °F/190°C and bake for 5 minutes more. Once the edges are slightly golden brown take it out and set aside.
In the meantime, add all the ingredients for the filling into a small saucepan and simmer it for 5-7 minutes over low-medium heat. Keep stirring so it won't be sticking to the saucepan. Set aside.
In a small bowl, mix all the ingredients for the topping using your fingers or a fork.
Now, spread the strawberry rhubarb compote evenly over the pre-baked crust and cover it with the crumble topping.
Bake for another 15-20 minutes at 350 °F/175 °C, or until the crumble is golden brown.
Remove it from the oven and let cool completely before cutting it into 9 even squares. If they don't feel firm enough to pick up briefly refrigerate them. Refrigerated they will last 3-4 days.