Rhubarb and strawberry crumble

Oooh! Sunday treats!
This super healthy rhubarb and strawberry crumble is packed with goodness.
Did you know that the humble rhubarb which is in season just now is such a nutrient dense food? High in vitamin K, and antioxidants A and C it is a delicious comfort food if ever there was one!
My crumble is of course super healthy too! Made with virgin coconut oil and coconut sugar from Coco Veda , along with high fibre ground flax and buckwheat flour it couldn't be more nutrient dense!
The ground flax and buckwheat are ideal for managing blood sugar and won't give you the spikes that regular wheat based flours do. Add to that some fabulous coconut oil which promotes good cholesterol and reduces the bad as well as supporting the immune system and....... coconut sugar which is less than half the glycemic index of regular sugar and we have a winning desert to delight everyone!
Recipe:
chop rhubarb into small pieces and top with sliced strawberries for sweetness. 
Crumble:
4oz or 100g ground flax 
4oz or 100g buckwheat flour
2oz or 50g coconut oil 
Rub these together with fingertips to make a crumble. 
Then mix in either 1 or 2 tablespoons of coconut sugar to taste and bake in a moderate oven about 35-40 mins around 170c
Wonder if her majesty uses coconut oil yet?!
Gorgeous!
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