Pre-heat the oven to 180 C. Grease and line a baking dish measuring 21x21cm.
Chop the rhubarb into 2cm lengths then combine with the Strawberries, Brown Sugar and Maple Syrup in a large bowl. Mix everything until all the fruit is evenly covered. Then add to the baking dish, spreading evenly across the base.
In a separate bowl mix the rest of the ingredients until everything is combined. Spread this mixture evenly over the Rhubarb and Strawberries in the baking dish.
Bake for around 45-55 minutes, making sure the fruits are bubbling and the top is crispy and golden brown.
Remove from the oven and let it cool for about 10 minutes. Serve it with Cream, Ice cream, Vegan Vanilla Ice-Cream or Coconut Whipped Cream.
