Preheat the oven to 180 ° top / bottom heat. Prepare 4 bowls or alternatively use a large, fireproof bowl.
Wash the rhubarb and strawberries, cut into small pieces.
Mix with the coconut blossom sugar in a bowl and divide it equally into the bowls / add to the large bowl.
Briefly shred the oats in a blender so that the oats are coarsely shred, but it should't have the consistency of flour yet. Then mix with the other solid ingredients.
Add the butter in small pieces and mix with your fingers until you get the typical crumbles. Spread these on the fruit.
Put in the oven for 20-25 minutes. For me, it was about 22 minutes, but remember: baking times are always a little individual, depending on your oven. Guide value: The crumble should have turned brown and the strawberries / rhubarb have softened.
Finally sprinkle with coconut flakes.Optionally, spoon in a little Greek yogurt or vanilla ice cream on top.