Preheat the oven to 350 F. In a large bowl mix the almond flour, salt, ghee, and water. Then press into a 9x9in baking pan. Dough should fully cover the surface of the pan and be spread out evenly.
Place pan in oven and bake for 12 minutes.
In a medium sauce pan over medium heat, bring the strawberries, rhubarb, honey, and cassava flour to a boil. Mix regularly, using a spoon to help break down the strawberries and rhubarb. Do so for 10-12 minutes, until the strawberries and rhubarb have turned into a smooth sauce.
In a medium bowl, mix the almond flour, ghee, maple syrup, and salt. It will for a crumb like texture. Leave it so, and set aside momentarily.
Once the crust is removed from the oven, pour the strawberry rhubarb mixture over the crust. Then sprinkle the crumble mixture evenly over the rhubarb mix.
Put the pan back in the oven and let make for 20 minutes.
Remove from the oven and let cool for at least 30 minutes. The bars will hold together better once they're cool and will have a better flavor. Bon appétit!