Step 1

Preheat the oven to 350 degrees. Line an 8x8" square baking dish with parchment paper so that it hangs over the sides.

Step 2

In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt.  Add the coconut oil and stir until moistened.

Step 3

Press 2/3 of the crust-topping into the prepared pan.

Step 4

Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.

Step 5

Pour the filling over the crust and spread evenly. Sprinkle the filling with the remaining 1/3 of the vegan crumble over the fruit, and bake for 45 minutes, or until bubbly and golden brown.

Step 6

Cool on a wire rack for a minimum of 3 hours or overnight until set. Cut into squares and enjoy!