Preheat oven to 350 degrees Fahrenheit.

Dice the strawberries and rhubarb. Mix in 1 tablespoon of the coconut sugar and put into a 1 quart baking dish.

In a small bowl mix together the almond flour, the rest of the coconut sugar, the chia seeds, hemp seeds and the coconut oil. Combine until everything is moist from the oil.

Spoon the almond flour mixture over the top of the strawberry rhubarb mixture and spread it evenly

Bake at 350 degrees Fahrenheit for about 20 to 30 minutes, or until the top starts to brown and the fruit juices are bubbling around the edges.

Let it cool, or serve warm out of the oven with vanilla coconut ice cream. Yum!