Preheat oven to 350°F. Place 6 small jars on a baking sheet and set aside. If using a 8x8 square pan set aside as well.

Mix the strawberries, rhubarb, coconut sugar, orange zest and cornstarch in a large bowl until fruit is completely coated. Stuff fruit evenly between jars or pour into larger pan. Cover with foil and bake in preheated oven for 25-30 minutes.

While baking, make the crumble. Mix almond flour, tapioca flour, rolled oats, coconut sugar, cinnamon and salt in a medium bowl. Add the coconut oil and cut it in with pastry blender or two knives until it's crumbly. Top the baked jars or pan with the crumble. Bake for an additional 18-20 minutes. Remove and top with ice cream.