Add rhubarb to a medium bowl with sugar, orange juice, cornstarch, orange zest, 1/2 teaspoon ground ginger and a pinch of sea salt, tossing to combine. Let sit at room temp for 30 minutes, tossing occasionally.
Preheat an oven to 350°F. Grease an 8 by 10-inch baking dish with a little coconut oil.
Add oats, baking powder, cinnamon, nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon sea salt to a medium bowl, stirring to combine. Stir in the macerated rhubarb, then transfer oat mixture to the prepare baking dish. Spread out in an even layer.
Whisk together nutmilk, eggs and vanilla in a medium bowl, then pour over the oats. In a small bowl, toss together pecans, pepitas, maple syrup, coconut oil and a pinch of sea salt. Spoon crunchy topping evenly over the oats (including any liquids at the bottom of the bowl.
Bake until the oats are firm and the crunchy topping turns golden (25 - 27 minutes). Let the mixture cool for a few moments, then top with a pile sliced strawberries.