Step 1

For the topping, preheat oven to 300F and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecans, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the melted butter, vanilla and stevia extract.

Step 3

Add butter mixture to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.

Step 4

Bake 10 minutes, then gently stir. Bake another 10-15 minutes, or until golden brown. Remove and let cool completely.

Step 5

For the filling, preheat oven to 400F. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat.

Step 6

Spread rhubarb mixture into a 9x13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.

Step 7

Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Serve warm. If desired, top with lightly sweetened whipped cream.

Step 8

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.