Preheat oven to 375°. Grease the four ramekins OR pie plate with coconut oil. Set aside.

Wash and hull your strawberries. Depending on the size of the strawberries, you can slice in half or quarters. Wash your rhubarb and cut into small pieces with kitchen shears. Place rhubarb and strawberries in a large mixing bowl.

Stir in 2 tsp.of lemon juice. Next add the 1/4 c. coconut sugar and 2 T. arrowroot flour. Mix together until everything is evenly coated. Set aside.

In a food processor add 1/4 c. of cococut sugar, 1/2 c. of finely shredded coconut, 1/2 c. tapioca flour, 2 T. of coconut flour, 2 T. of chia seeds and 1 T. of cinnamon. Pulse several times until everyhing is combined.

Next you'll add 1/2 c. of butter or coconut oil (for a dairy free dessert). You'll want to make sure they are COLD. Add in tablespoon size pieces. Pulse until mixture is crumbly.

If you don't have a food processor, you can whisk dry ingredeints together & use a pastry cutter to mix in the butter.

Scoop the strawberry/rhubarb mixture into the 4 ramekins. Sprinkle the topping evenly over all 4 ramekins. Bake for 25-30 minutes. The topping will become slightly brown. Remove from the oven.

You can eat them while they are warm or cool for later. They are wonderful with a scoop of dairy free ice cream, coconut whipped cream or by themselves.

Store any leftovers in the refrigerator.