Carrageenan Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this crumble lets them shine in the most satisfying way. The fruit filling gets a gentle lift from maple syrup, a squeeze of lemon, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. Carrageenan — a common thickener and stabilizer found in many packaged desserts and dairy alternatives — has no place here, and every ingredient in this recipe is straightforwardly whole and clean. The crumble topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, producing those irresistible golden clumps that shatter slightly when you dig in. Ceylon cinnamon runs through both the filling and the topping, tying the whole dessert together with a warm, delicate spice that doesn't overpower the fruit. After about 35 to 40 minutes in the oven, the edges bubble vigorously and the topping turns a deep, toasty gold — the kitchen will smell absolutely incredible. Let it rest just long enough for the filling to set, then serve it straight from the dish while it's still warm.
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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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