Cut off about an inch off the tops and bottoms of rhubarb, and slice abut a 1/4 inch thick.

Dehydrate at 150 degrees for 30minutes-1hour. -Or- Put in oven at lowest temp for 10-20 minutes.

De-pit the dates and grind whole flax seed in a spice/coffee grinder.

Throw all the crust ingredients into the food processor and process until it all sticks together.

In a 9-in pie plate, pat the crust down evenly with your hands. Use a spoon to smooth it all out.

Put the crust in the freezer while you slice the strawberries and make the date paste.

Put all the filling ingredients, except the rhubarb, into a food processor or blender.

Mix the filling in with the rhubarb and add it to the crust.

Juice the lemon over the strawberries, mix it all together and throw it on top of the rhubarb filling.

Store in the refrigerator for up to a week with a piece of plastic wrap over the pie plate.