A sweet and sour delight!
1 container fresh strawberries
1 large rubarb stalk
1 tbs agave
1 tbs tapioca starch
1 tbs coconut oil
Cook in large sauce pan until rubarb is soft and mixture creates a thick syrup and bubbles.
1 cup brown rice flour
1 cup brown rice crisps
1 tbs arrowroot starch
1 tbs coconut oil (more if desired)
a drzzle of agave
Pour hot filling into baking dish. Put crumble on top and drizzle with agave.
Bake for about 30 min at 375, or until brown on top and bubbling.
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