Beef 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 crumble lets both shine in the most satisfying way. The filling gets coated in maple syrup, a touch of arrowroot starch, and a squeeze of lemon juice before baking into a jammy, bubbling base that smells absolutely incredible. The topping is where things get really interesting — cassava flour, tapioca starch, shredded coconut, and solid coconut oil come together into golden, irregular clumps that bake up crisp on the outside and just a little chewy underneath. Ceylon cinnamon adds a delicate warmth throughout without overpowering the fruit. This is a naturally plant-based dessert that doesn't require any substitutions or workarounds — every ingredient is doing exactly what it's supposed to do. Let it rest for a few minutes after it comes out of the oven so the filling tightens up, then dig in while it's still warm.

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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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