• Preheat the oven to 375 °F (191 °C) degrees.

Prepare the gluten free crumble topping

• Combine the gluten free flour, brown sugar, cinnamon and salt in a small mixing bowl. Stir well to mix.
  1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (160 g) Light Brown Sugar, 1 teaspoon Cinnamon, ¼ teaspoon Salt
• Pour the melted butter into the dry ingredients and stir together to combine. The dry ingredients should be incorporated but the mixture should still be lumpy.
  ½ Cup (113 g) Vegan Butter
• Place the bowl in the refrigerator while you prepare the filling.

Prepare the strawberry rhubarb filling

• Combine the rhubarb, strawberries, sugar, cornstarch, salt, vanilla, orange zest, and orange juice in a large mixing bowl (or directly in the baking dish). Stir it together until the fruit is well coated with the dry ingredients.
  2 Cups (240 g) Rhubarb, 3 ¾ Cups (454 g) Strawberries, ¾ Cup (150 g) Sugar, ¼ Cup (32 g) Cornstarch, ¼ teaspoon Salt, 2 teaspoon Vanilla, ½ teaspoon Orange Zest, 1 Tablespoon Orange Juice
• Spread the filling into your 2-quart baking dish. It's okay if the dish is filled to the top or even mounded up a little. The filling will settle after baking.
• Sprinkle the crumble topping over the filling.
• Place the baking dish on a baking sheet to catch and spills. Bake in the preheated oven for about 40 minutes. The filling should be bubbling and the topping should be golden brown.
• Remove from the oven and cool at least 30 minutes before serving.