Barley Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this bubbling, golden crumble lets them shine at their best. The filling gets a gentle lift from maple syrup, a squeeze of lemon, and a touch of Ceylon cinnamon, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping is where things get really interesting — cassava flour and tapioca starch create that satisfying crumbly texture without a single grain of barley or any other problematic ingredient sneaking in. Shredded coconut adds a subtle chew and richness, and solid coconut oil works into the dry mix just like butter would, forming those irresistible pea-sized clumps that go perfectly golden in the oven. Many store-bought crumble mixes and even homemade recipes lean heavily on barley-containing ingredients, so building the topping from cassava and tapioca is a genuinely smart swap that doesn't sacrifice any of the texture you're after. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something scoopable, fragrant, and deeply satisfying.

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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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