Paraben Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble together beneath a golden, coconut-kissed crumble in this dessert that feels both rustic and a little special. Parabens are synthetic preservatives that sneak into far more packaged foods than most people realize, so baking from scratch with whole, recognizable ingredients is one of the most reliable ways to keep them off your plate. Every component here — fresh fruit, maple syrup, coconut oil, cassava flour, tapioca starch — is exactly what it sounds like, with no hidden additives or preservatives to second-guess. The arrowroot starch thickens the jammy filling beautifully, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. Shredded coconut worked into the crumble topping gives it a satisfying texture and a subtle tropical note that pairs surprisingly well with the bright, tangy filling. Letting it rest for ten minutes after it comes out of the oven is worth every second — the filling tightens up and the crumble stays crisp rather than soggy. It's the kind of dessert that looks impressive straight from the dish but comes together with nothing more than two bowls and a fork.
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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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