Peel the rhubarb and cut into thin strips. Remove the strawberry stalks and cut the fruits in half.
Heat the honey in a frying pan. Add the rhubarb strips and the coconut milk. Cook for 3 to 4 minutes until soft.
Preheat the oven to 200°C.
For the crumble: cut the butter into small cubes and place in a bowl. Add the ground almonds, dessicated coconut, flour and the sugar. Rub the ingredients together with the tips of your fingers to obtain a rough crumble. Spread the mixture on to a baking sheet, place in the oven and cook for 15 minutes until the crumble is golden in colour.
Place a spoonful of rhubarb compote in your verrines, add a few fresh strawberries and sprinkle over the crumble.
«Taste the compote and add a little sugar if the rhubarb is too tart for you.»