Preheat your oven to 350°F.

In a bowl, combine the strawberries, rhubarb, lemon juice, and 1 tsp of Steviva Blend. Sprinkle xanthan gum lightly while mixing.

In a separate bowl, combine walnuts, coconut flour, flaxseed meal, remaining Steviva Blend, and sea salt. Mix until evenly combined.

Add melted butter to the dry mixture and combine until crumbly.

Reserve 1/2 cup of the crumble for topping.

Grease a 9 inch glass pie dish, then press down the crumble mixture into the bottom.

Pour the fruit mixture over the crust, spreading it evenly.

Sprinkle the reserved crumble over the top.

Bake for about 20 minutes covered with tinfoil, then remove the foil and bake for an additional 10-20 minutes until brown.

Allow to cool completely in the refrigerator before serving.

Enjoy when ready!