Rhubarb Crisp
1. Take equal amounts of rhubarb and strawberries
2. Chop or process until chunky
3. Leave to "marinate" for a few hours in fridge
4. To make topping, process together some soaked walnuts, coconut oil, unsweetened shredded coconut, and sweetener to taste
5. Put the topping on the rhubarb mixture and eat raw or bake at 200 C until the top is browned