Artificial Food Coloring Free Strawberry Rhubarb Crumble
That rosy, bubbling filling and golden crumble topping are doing all the heavy lifting here — no dyes, no artificial anything, just the natural blush of fresh strawberries and rhubarb doing what they do best. Packaged desserts and boxed crumble mixes are notorious for sneaking in synthetic colorings to make fruit fillings look more vibrant, but this one gets its gorgeous hue entirely from real produce. Maple syrup sweetens both the filling and the topping, while arrowroot starch thickens the juices into something glossy and jammy without any mystery additives. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, giving you a genuinely crisp, clumpy topping that shatters in the best way. A touch of Ceylon cinnamon and a squeeze of fresh lemon juice round out the flavor so every bite tastes bright, warm, and deeply satisfying. Let it rest those ten minutes after baking — the filling tightens up beautifully and makes serving so much cleaner. This is the kind of dessert that looks like you fussed, but really just trusted good ingredients to do the work.
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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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