Rhubarb Strawberry Crisp

My rhubarb is beautiful this year so for Mother's Day I made this for me. I liked it.

Fruit Filling:
6-8 stalks of rhubarb - diced
2-3 cups strawberries sliced ( may use fresh or frozen)
2 T arrowroot powder
5 T honey
zest of one orange (optional)

Mix this all together and put in a pan.

Topping:
1 to 1 1/2 cups of crushed nuts (I used almond and pistachio - but hazelnuts, pecan etc would be great)
3/4 cup almond flour
2 T coconut flour
1 t cinnamon
pinch of salt
1/4 cup honey
4 T butter (or coconut oil)

So if nuts are not for you, you can make this with just coconut flour and arrowroot I would guess 1/3 cup coconut flour and 1/3 cup arrowroot, skip crushed nuts and add the rest as usual.

Mix this in food processor or by hand and sprinkle on top of fruit.

Bake at 350 degrees till hot and bubbly - maybe half an hour or so.

FYI - I know rhubarb can be tricky to get sweet enough, I really thought this was perfect as far as that goes. It was still pleasantly tart but not at all too tart.