Strawberry Rhubarb Filling:

• 3 cups strawberries, sliced
• 3 cups Rhubarb, sliced
• ¾ cup Coconut sugar
• 3 tbsp Arrowroot Starch

Crumble Topping:

• 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 3/4 cup rolled oats
• ½ cup slivered almonds
• ¾ cup Coconut Sugar
• ¾ cup organic butter or coconut oil

Directions:

1. Preheat oven to 375 F
2. Mix strawberries, rhubarb, coconut sugar and arrowroot starch and spread into an 11 x 9 inch glass baking dish
3. In a medium mixing bowl, combine all topping ingredients, then crumble evenly over fruit.  Might have to get your hands dirty
4. Bake for 45 minutes, or until lightly browned and bubbling