Rhubarb and Strawberry Crisp

Directions

1. 1
   Preheat the oven to 400 F.
2. 2
   In a large mixing bowl, combine the date sugar, raw honey, almond flour, strawberries and rhubarb. Stir well.
3. 3
   Grease a 9 inch baking dish.
4. 4
   Spread the mixture evenly. Alternatively, cook in 4-6 small ramekins.
5. 5
   In a smaller mixing bowl, combine the tapioca flour, coconut flour, applesauce, coconut sugar, ghee, and diced almonds. Stir until fully mixed, then spread the mixture evenly over the strawberry and rhubarb mixture.
6. 6
   Place in the oven and bake 35-40 minutes, until the topping is lightly browned and the mixture is softened.
7. 7
   Top with coconut whipped cream and fresh rhubarb or strawberries.
8. 8
   Serve warm.