Pork Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets them shine in the most satisfying way. The filling gets a gentle lift from maple syrup, a squeeze of lemon, and a touch of Ceylon cinnamon, while arrowroot starch pulls everything together into a glossy, jammy base that bubbles up beautifully in the oven. 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 golden clumps that shatter when you dig in. Every single ingredient here is naturally free from pork and pork-derived products, so there's no need to scrutinize labels or worry about hidden additives sneaking into your dessert. It's the kind of recipe that smells incredible while it bakes and looks rustic enough to serve straight from the dish. Let it rest for those ten minutes after it comes out of the oven — the filling thickens up and the whole thing becomes far easier to scoop and serve.

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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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