Gut Friendly Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Few desserts hit the sweet-tart balance quite like a bubbling fruit crumble fresh from the oven, and this one delivers that payoff without any of the usual gut-aggravating ingredients. The filling leans on fresh strawberries and rhubarb — both naturally gentle and fiber-rich — sweetened only with maple syrup and brightened with a squeeze of lemon juice. Arrowroot starch thickens everything into a glossy, jammy base that sets up beautifully as it rests, so you get clean slices rather than a soupy mess. The crumble topping skips conventional flour and butter entirely, using cassava flour, tapioca starch, and solid coconut oil to build that irresistible golden, clumpy texture instead. Shredded coconut adds a subtle chew and a little extra richness that makes the topping feel genuinely indulgent. Ceylon cinnamon — chosen for its milder, less harsh profile compared to cassia — weaves through both layers and ties the whole thing together. It's the kind of dessert that's easy enough for a weeknight but impressive enough to bring to a table full of people who will never guess it was made with their comfort in mind.

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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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