Prepare Pie Crust according to the recipe. Pre-bake the pie shell.

Chop rhubarb into 1-inch pieces and place it in a medium saucepan over medium heat with the water and xylitol. Bring to a boil. Reduce the heat and simmer until rhubarb is very soft about 10 to 15 minutes. Turn heat down to low.

Add berries, thickener, lemon juice, and salt and stir until thickened, about 3 minutes. Pour filling into prepared pie shell.

Chill until set, about 2 hours. Serve with coconut cream, if desired. Makes 8 servings.