• If making a pie version: whip up a batch of my suuuper flaky keto pie crust and chill while you prepare the rest.
• Make the crumble: lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
• Whisk thoroughly together in a medium bowl the toasted almond flour, coconut flour, sweetener, xanthan gum and salt. Add in the butter and rub the mixture with your fingertips until it resembles coarse bread crumbs, and chill.
• Preheat oven to 350°F/180°C and make your filling by tossing all the ingredients together in a large bowl.

If making a crumble

• Add the strawberry rhubarb filling to a 9 inch skillet or baking dish (or even ramekins!).
• Top with crumble mixture and bake for 35-40 , covering the crumble with foil once it begins to brown.
• Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days. 

If making a pie

• Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Freeze for 10 minutes (or refrigerate for 30).
• Add the strawberry rhubarb filling, top with crumble mixture and bake for 35-40, covering the crumble with foil once it begins to brown.
• My top tip: I suggest covering the fluted edges with foil from the start to avoid over browning.
• Allow the pie to chill at room temperature for 3 hours (yeah, for real!). And enjoy all your hard work with a generous scoop of vanilla ice cream.