Based on a recipe by Elana Amsterdam found at
3 to 4 pints of fresh strawberries, washed and stemmed
2 to 3 pieces of rhubarb, chopped
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup chopped pecans
¼ cup grapeseed oil (or coconut oil)
¼ cup agave nectar
Heat oven to 350 degrees.
Place strawberries and rhubarb in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients.
In a smaller bowl, combine almond flour, salt, pecans, grapeseed oil (or coconut oil if using) and agave for topping.
Place fruit mixture in a 8″x8″ baking dish.
Crumble topping over fruit.
Cover with aluminum foil and bake at 350° for 45 minutes, until strawberry and rhubarb juice is bubbling.
Remove cover and bake a few more minutes if topping is not yet browned.
Let it cool for a few minutes and then enjoy!