Preheat the oven to 350 degrees. In a 9x13 baking pan, add the chopped rhubarb and strawberries. Spoon the lemon juice and maple syrup over top of the rhubarb and strswberries. Lastly, sprinkle the tapioca starch on top. With a spoon, mix around until the fruit is well coated
For the topping:
Combine all the topping ingredients in a small bowl and mix until the topping starts to become crumbly. Once mixed, spread out on top of the strswberries and rhubarb
Place the crisp into the oven and bake until golden brown and bubbling. About 1 hour. Once baked, remove from the oven and allow to cool before enjoying
Notes
-Make sure you use softened ghee or coconut oil, not melted. This will help the other ingredients stick together