Paleo Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Strawberry and rhubarb together are one of the great flavor pairings in the dessert world — tart, jammy, and deeply satisfying when baked until bubbling. The filling gets its body from arrowroot starch rather than cornstarch or flour, which means it thickens beautifully without any grain-based thickeners sneaking in. Ceylon cinnamon adds a warm, delicate spice that ties the fruit together without overpowering it. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut to create those irresistible golden clumps that make a crumble worth eating — no oats, no butter, no refined sugar in sight. Solid coconut oil gets worked in just like traditional butter would, giving you that coarse, pebbly texture that crisps up perfectly in the oven. Maple syrup sweetens both the filling and the topping, keeping everything naturally derived and genuinely delicious. Let it rest those full ten minutes before you dig in — the filling firms up and the whole thing becomes far easier to serve without turning into a puddle.

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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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