Ginger Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries are one of the great flavor pairings in all of baking, and this crumble lets them shine without a single ingredient that could cause a problem for anyone avoiding ginger. The filling gets its warmth from Ceylon cinnamon instead, which adds a delicate, almost floral spice that complements the fruit beautifully. Arrowroot starch thickens everything into a glossy, jammy base that bubbles up around the edges as it bakes — a genuinely satisfying sight through the oven door. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil, creating those irregular, golden clumps that shatter when you dig in with a spoon. Maple syrup sweetens both layers naturally, so the whole thing tastes bright and honest rather than cloying. Letting it rest for ten minutes after baking is the hardest part, but it gives the filling time to thicken into something scoopable and rich. Serve it warm on its own or with whatever you love alongside a fruit dessert — it disappears fast either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!