Makes 10 portions.

Pre-heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.

Cut your rhubarb into 1cm thick pieces. Put them in a pan together with your water and bring to a boil on a medium to high heat, stirring occasionally.

Snip of the top of your strawberries and cut them into quarters.

When your rhubarb has broken down into a sauce add the maple syrup and mix. Leave it to boil for a little while longer.

When a lot of the liquid has evaporated from the rhubarb mix (takes about 25 minutes from when you put them in the pan) add the strawberries. Carry on boiling for 5 minutes and take off the heat.

Add the lime zest and beetroot concentrate (optional) and give it a stir. Pour it into your crumble dish (18cm x 26cm).

Make the crumble by melting the coconut oil on a low heat. Add the maple syrup and vanilla powder and mix.

Add the oats, oat flour and salt and mix everything.

Sprinkle your crumble evenly on top of the compote.

Bake for 40 minutes and take it out to let it cool for 5-10 minutes.

Enjoy the crumble warm straight from the oven or when it has cooled down. It's best when it's fresh but can be stored for 3-5 days in an airtight container in the fridge. Take it out 10 minutes before serving or re-heat it if you prefer it warm.