Mushroom Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets them shine with minimal fuss. The fruit filling gets a gentle lift from fresh lemon juice and warm Ceylon cinnamon, while arrowroot starch thickens everything into a glossy, jammy base that bubbles up beautifully in the oven. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil — all worked into rustic, golden clumps that bake up crisp on the outside and tender underneath. Maple syrup does the sweetening throughout, so the whole dish has a natural, rounded sweetness that never tips into cloying. For anyone navigating a fungi-free diet, this recipe is genuinely stress-free — every single ingredient is a fruit, a starch, a fat, or a spice, with zero hidden culprits to second-guess. It's the kind of dessert that smells incredible while it bakes and looks just as good straight from the dish, especially after that brief rest lets the filling settle into something thick and scoopable. Serve it warm on its own or with a dollop of your favorite coconut cream.
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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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