Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, combine Ground Cinnamon (1 teaspoon), Rhubarb (2 cup), Coconut Sugar (1/4 cup), and Fresh Strawberry (2 cup).
In a separate bowl make the topping. Combine the Butter (2 tablespoon), Coconut Sugar (2 tablespoon), Assorted Nuts (2 cup), Ground Nutmeg (1/2 teaspoon), and Ground Cinnamon (1 teaspoon).
Place the fruit mixture into a baking dish. I used a 6 or 7 inch white ceramic round dish. Evenly spread topping across fruit.
Bake for 30 to 35 minutes or until the rhubarb is fork tender. Just be careful you don't burn the nuts. If they look like they are getting too crispy, just cover the dish with tin foil.
It tastes lovely when it's all mixed together and you've added a dollop or schlop of ice cream. Enjoy!