Preheat the oven to 425 degrees F (220 degrees C).
Rhubarb (2 1/2 cups)
Fresh Strawberries (3 cups)
and place in a large bowl.
Tapioca Starch (2 Tbsp)
Granulated Sugar (1/2 cup)
Agave Syrup (3 Tbsp)
Lemon Juice (1/2 Tbsp)
Salt (1 pinch)
and mix gently. Be careful not to crush the fruit.
9-inch Pie Crust (1)
and add the filling to it. Spread the filling evenly.
Unsweetened Shredded Coconut (1 1/2 cups)
All-Purpose Flour (1/4 cup)
Granulated Sugar (1/4 cup)
Ground Cinnamon (1/2 Tbsp)
Vanilla Extract (1 tsp)
Agave Syrup (2 Tbsp)
. 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!