For the filling:

• 2 cups chopped rhubarb (coarse ends removed)
• 2 cups raspberries (I used frozen, but you could use fresh)
• zest from one orange
• 1 TBSP lemon juice
• 1/4 cup honey
• a pinch of salt
• 2 TBSP arrowroot powder

For the crumble:

• ½ cup pecans
• ¾ cups almond flour
• 2 TBSP coconut flour
• 1 tsp cinnamon
• pinch of salt
• ¼ cup honey
• 4 TBSP coconut oil - room temp

1. Preheat the oven to 350F.
2. Wash and remove the hard ends of the rhubarb.
3. Chop into small 1/2 to 1 inch pieces.
4. In a mixing bowl, combine the rhubarb, raspberries, orange zest, lemon juice, honey, salt & arrowroot powder. Mix well.
5. Then, in the food processor, place the pecans and pulse very lightly so that they are still chunky, but very small chunks.
6. Place the pecans in a separate bowl, and add the almond flour, coconut flour, cinnamon, salt, honey and coconut oil. Mix it with your hands - it will be chunky, but that's ok!
7. Place the fruit filling in an 8x8 or 9x9 round dish and top with the crumble.
8. Bake for 25 minutes.