METHOD

1. Preheat oven to 180C
2. Blend the macadamias, coconut, oats and chia seeds in a food processor until fine.
3. Add the Natvia, vanilla, baking soda, coconut oil and a pinch of salt and mix until it just comes together. Set aside while you prepare the filling.
4. Toss the rhubarb and strawberries in the lemon juice.
5. Mix together the Natvia, cornstarch and a pinch of salt. Add this to the fruit and toss to coat.
6. Pour the filling into a casserole dish and crumble the topping evenly over the fruit.
7. Cover with foil and bake for 40 minutes.
8. Remove the foil and bake for another 10 minutes, or until browned.

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