Strawberry-Rhubarb Filling: In large skillet set over medium heat, combine rhubarb, 1/2 cup (125 mL) coconut sugar, scraped vanilla beans and seeds; bring to simmer. Cook for 2 to 3 minutes. 2. Toss together strawberries, cornstarch and remaining sugar; stir into skillet along with orange and lemon juice. Bring to quick boil; discard vanilla beans. Scrape into lightly greased Lagostina Heritage Lasagnera. 3. Hazelnut Crumble: Preheat oven to 350°F (180°C). Toss together oats, hazelnuts, coconut sugar, coconut flour and salt. Using two knives or fingertips, cut in butter and coconut oil until mixture forms large crumbly pieces. Sprinkle over fruit mixture in even layer. Bake for about 1 hour or until filling is bubbling around edges and topping is golden brown. Let stand for 20 minutes. 4. Whipped Mascarpone: In large bowl, beat together mascarpone, sugar and vanilla bean seeds until smooth. In separate bowl, beat whipping cream until stiff peaks form. Stir half of the whipped cream into mascarpone mixture; gently fold in remaining whipped cream (can be prepared and refrigerated for up to 2 hours). Dollop over each serving of warm crumble.