Pescatarian Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet summer strawberries are one of the great flavor pairings in dessert, and this crumble lets both shine in the most satisfying way. The filling gets a gentle lift from maple syrup and a bright hit of lemon juice, while arrowroot starch thickens everything into a glossy, jammy base that bubbles up beautifully around the edges. The topping is where things get really interesting — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup to form those irresistible clumpy, golden crags that shatter when you dig in. Ceylon cinnamon adds a softer, more floral warmth than the standard variety, and it weaves through both the filling and the topping for a cohesive depth of flavor. This is a naturally plant-forward dessert that fits a pescatarian table without any awkward substitutions — every ingredient here is doing real work. Let it rest those full ten minutes after baking so the filling tightens up and every spoonful holds together. Serve it warm on its own or with a scoop of coconut cream for something truly special.

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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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