Preheat oven to 350 degrees.

Chop rhubarb into small sized pieces, layer into a 9 inch pie pan or 9 inch cake pan. Top with frozen or fresh strawberries. No need to grease the pan.

Next sprinkle 2 tsp vanilla over the top. I don't mix the tapioca starch and sugar, I just sprinkle it evenly over the top of the strawberry and rhubarb.

Mix melted coconut oil and brown sugar with a whisk. Combine both flours, baking soda, salt, flaxseeds, almonds and mix well using a food processor. Add flour mixture to the coconut/oil brown sugar mixture, mix till evenly combined.

Spread the topping mixture evenly over the strawberries and rhubarb. Bake at 350 for 45 minutes. Pierce with fork to make sure that the rhubarb is soft and ready to eat. Allow to cool for approximately 15 minutes before serving.

This dessert is delicious on it's own but also pairs well with vanilla ice cream or whipped coconut cream.