Preheat the oven to 350 F.

Add all filling ingredients, other than the arrowroot starch, to a medium saucepan over medium heat. Cover and cook for 10 minutes, stirring occasionally.

Whisk the arrowroot starch with ¼ cup water then stir into the strawberry rhubarb mixture. Bring to a boil to thicken, then remove from heat.

In a large bowl, whisk together the flour, coconut sugar, and sea salt.

Add the butter to the flour mixture and combine either using your hands or a pastry cutter. Once a crumbly dough has formed, add in the pecans.

Pour the strawberry rhubarb mixture into an 8x8 baking dish, then top with the flour mixture.

Bake for 30 minutes at 350 F until top is slightly browned.

Let cool, then serve as is, or with your ice cream or whipped topping of choice!