Citric Acid Free Strawberry Rhubarb Crumble
Strawberry and rhubarb are one of those classic pairings that just belong together — sweet, tart, and deeply satisfying when baked into a bubbling, golden crumble. The filling gets its gentle sweetness from maple syrup and a warm hint of Ceylon cinnamon, while arrowroot starch thickens everything into that glossy, jammy texture you want pooling up around the edges. A small amount of fresh lemon juice brightens the fruit without relying on any processed citric acid additives, which can sneak into packaged desserts and mixes in ways that are hard to track. The topping is where things get really interesting — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup to form those irresistible clumpy, crunchy crumbs that shatter when you dig in. Every ingredient here is straightforward and whole, so you know exactly what you're eating without having to decode a label. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something thick, fragrant, and absolutely worth the wait.
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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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