Preheat the oven to 425 degrees F (220 degrees C).
Chop the Rhubarb (2 1/2 cup) and Fresh Strawberry (3 cup) and place in a large bowl.
Add the Tapioca Flour (2 tablespoon), Granulated Sugar (1/2 cup), Agave Syrup (3 tablespoon), Lemon Juice (2 teaspoon), and Salt (1 pinch) and mix gently. Be careful not to crush the fruit.
Prepare your 9-inch Pie Crust (1) and add the filling to it. Spread the filling evenly.
Combine the Unsweetened Shredded Coconut (1 1/2 cup), All-Purpose Flour (1/4 cup), Granulated Sugar (1/4 cup), Ground Cinnamon (1 1/2 teaspoon), Vanilla Extract (1 teaspoon), and Agave Syrup (2 tablespoon). You'll have a crumbly topping.
Top the fruit with the coconut mixture, making sure the pie is evenly covered with the crisp topping. Cover the pie with tin foil and poke a couple holes in it for venting, and bake for 20 minutes.
Remove foil, turn oven to 375 degrees F (190 degrees C) and continue baking for another 40 minutes, or until insides of pie are bubbling and the top is browned and crispy.
Let the pie cool a bit before serving. The longer it cools the less runny the insides will be.
Serve with a scoop of vanilla ice cream and a couple extra strawberries. Enjoy!