80g coconut sugar/maple syrup/raw sugar

80g purified coconut oil/ghee

1 lemon juice

2 bunches rhubarb, trimmed and cut

500g strawberries, halved

crumble topping

200g almond meal

100g potato starch

100g flaked almonds

120g coconut sugar/maple syrup/raw sugar

150g purified coconut oil/ghee

a good pinch pink himalayan salt

1 tsp vanilla extract


Preheat oven to 150 degrees celsius/302 fahrenheit. Prepare a large pie dish by lightly greasing with oil. Set aside.

To make the topping place all dry ingredients into a mixing bowl. Mix until well combined. Add the oil and mix until dough forms. Set aside.

To make the filling place all ingredients expect the strawberries into a large saucepan. Cook over medium to high heat. For about 5 minutes. Remove from heat and stir through the strawberries. Pour into prepared dish. Crumble the topping over the top and bake in the oven for 35-40 minutes or until golden and cooked. Serve warm or cooled with coconut yoghurt. Enjoy!