Alpha Gal Friendly Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are a classic pairing, and this crumble lets them shine under a golden, coconut-kissed topping that's genuinely hard to stop eating. For anyone navigating alpha-gal syndrome, desserts can feel like a minefield — mammalian-derived ingredients hide in butter, cream, and even some thickeners — but every single component here sidesteps that concern naturally. Coconut oil stands in for butter in the crumble, doing a beautiful job of binding the cassava flour, tapioca starch, and shredded coconut into satisfying, irregular clumps that bake up crisp and fragrant. Arrowroot starch thickens the jammy fruit filling without any animal-derived ingredients, and maple syrup sweetens both layers with a gentle, caramel-like depth. Ceylon cinnamon adds a softer, more floral warmth than standard cinnamon, which pairs perfectly with the bright hit of fresh lemon juice in the filling. The result is a bubbling, golden dessert that feels completely indulgent — because it is — just without any of the ingredients that make eating out or buying packaged sweets so stressful.
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Learn more →Ingredients
6 servings
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, cut into ½-inch pieces
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, solid
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the strawberries, rhubarb, 3 tbsp maple syrup, arrowroot starch, lemon juice, and 1/2 tsp Ceylon cinnamon. Stir until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets. Transfer the filling to the prepared baking dish and spread into an even layer.
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