3 cups rhubarb, sliced
2 cups strawberries, sliced
2 tbsp lemon juice
2 tbsp arrowroot starch
3 tbsp maple syrup, divided
1 cup almond flour
1/4 cup coconut flour
1/2 cup shredded coconut
2 tbsp melted coconut oil
2 tbsp almond butter
pinch of salt
1 tsp cinnamon


Preheat the oven to 350?F.
Toss the rhubarb and strawberries with the lemon juice, arrowroot starch, and 1 1/2 tablespoons of the maple syrup. Pour into an 8-inch square baking dish.
In a separate bowl, combine the remaining ingredients with the remaining 1 1/2 tablespoons of maple syrup for the topping. Evenly crumble the topping over the fruit.
Cover with foil and bake for 70 minutes, or until bubbly. Let it cool for at least 15 minutes before serving.