Strawberry Rhubarb Filling

1. In a medium saucepan combine rhubarb, strawberries, and maple syrup. Warm over medium-low heat until it begins to get a little juicy. 1-2 minutes.
2. Keep cooking until slightly softened and bubbly, about 4-6 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside to cool while you prepare the crust.

Almond Shortbread Crust

1. Preheat oven to 350 degrees and line a 8 or 9” square pan with parchment paper.
2. Melt the coconut oil in a small pan on low heat.
3. In a medium bowl, mix together the almond flour, coconut flour and salt.
4. Add coconut oil, maple syrup and vanilla. Mix together until evenly combined.
5. Take out 1/4 of the dough (about 107 grams) and set aside for the crumb topping.
6. Press the remaining dough into the bottom of the pan and bake for 12-15 minutes, until lightly golden brown.
7. Let cool 5 minutes.

Crumb Topping

1. Add chopped walnuts to the dough you set aside and mix until evenly combined.
2. Pour the strawberry/rhubarb mix into the cooked crust and spread out evenly.
3. Sprinkle the crumb topping evenly on top.
4. Bake for 25-30 minutes or until the top is golden brown and fruit begins to bubble.
5. Let cool until fruit is firm, 60 minutes or put in the refrigerator for 30 minutes.
6. Cut into 9 squares and serve alone or with coconut whipped cream.
7. Store leftovers in a well-sealed container in the refrigerator for 2 days.