Going grain-free does not mean no desserts.  Here is a favorite of mine.  It will be rhubarb season in New York one of these days!

 INGREDIENTS:

3 cups strawberries,halved

3 cups rhubarb,chopped

½ cup honey

TOPPING 

1 cup almond flour

2 tablespoons coconut flour

2 tablespoons honey

¾ tsp. cinnamon

½ tsp allspice

1/8 teaspoon Celtic sea salt

4 tablespoons butter or ghee, melted

1 cup chopped pecans

DIRECTIONS:

1.    Mix strawberries, rhubarb and honey thoroughly and place in an 8”x8” ungreased pan

2.    Mix all other ingredients until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.