Sweet, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible straight out of the oven. The filling gets its glossy, thick texture from arrowroot starch rather than any grain-based thickener, and a hit of fresh ginger ties the whole thing together with a gentle warmth. The topping leans on almond flour and rolled oats instead of any rye-containing flour, so every bite is crumbly and satisfying without a trace of that grain. Coconut oil and maple syrup bind the oats and sliced almonds into clusters that toast to a deep, caramelized crunch — no butter, no wheat, no rye in sight. It's the kind of dessert that looks like you fussed, but the prep is genuinely straightforward: toss, layer, bake, and wait the hardest ten minutes of your life while it cools. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and watch it disappear fast.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the strawberries, rhubarb, 3 tbsp maple syrup, arrowroot starch, and fresh ginger. Toss until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets visible.
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