Fish Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings in all of baking, and this crumble lets them shine without any fuss. The fruit filling gets tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens everything into a glossy, bubbling base as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil until it forms those irresistible clumpy, golden crumbs — no grains, no dairy, and absolutely nothing from the sea. Ceylon cinnamon adds a gentle warmth throughout without overpowering the bright fruit underneath. The whole dish bakes until the edges are vigorously bubbling and the topping is firm and toasted, then rests just long enough for the filling to set into something scoopable and satisfying. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels genuinely indulgent while keeping the ingredient list clean and straightforward.
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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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