Heat oven to 350°F and arrange a rack in the lower third of the oven. While oven is heating, place walnuts in the oven and toast until fragrant.

Combine rhubarb, apricots, granulated sugar, and vanilla in a large bowl and stir to combine. Divide mixture evenly between 6 individual pie plates or shallow baking dishes or use a 8 or 9-inch baking dish.

Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients. Gather handfuls of the topping and break it up in large clumps over the fruit, dividing the mixture evenly between the dishes. This is easiest if you hold the individual dishes over the bowl of topping as you are covering them, the bowl will catch all the bits that fall off.

Place the individual dishes on a baking sheet and bake in the bottom of the oven for 40-50 minutes or until the fruit is bubbling and the topping is a dark golden. Let cool at least 30 minutes before serving. Serve warm topped with a scoop of strawberry ice cream.