Mustard Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries bubble up beneath a golden, coconut-kissed crumble in this dessert that feels like pure summer in a baking dish. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon juice, while maple syrup adds a gentle, rounded sweetness throughout. Mustard might seem like an unlikely concern in a fruit dessert, but it does sneak into some commercial spice blends and pre-made baking mixes — here, every single ingredient is straightforward and easy to verify. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil, creating those irresistible clumpy, crunchy bits that shatter when you dig in. Ceylon cinnamon adds a delicate warmth that lets the fruit stay front and center rather than getting buried under heavy spice. Let it rest just long enough for the filling to thicken, then serve it warm and watch it disappear fast.

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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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