Pregnancy Friendly Strawberry Rhubarb Crumble
Sweet, jammy strawberries and tart rhubarb bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible straight from the oven. The filling is sweetened with maple syrup and thickened with arrowroot starch — a gentle, whole-food approach that skips refined sugars and artificial additives you might want to avoid right now. Ceylon cinnamon, which is the milder, lower-coumarin variety, is used here rather than the more common cassia type, making it a thoughtful choice during pregnancy when you're paying closer attention to what goes into your food. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, so it's completely grain-free and free of any dairy or eggs — just clean, simple ingredients that deliver serious crunch. A short rest after baking lets the filling thicken into that perfect, spoonable consistency so it doesn't run all over the dish. This is the kind of wholesome, feel-good dessert that satisfies a serious sweet craving without any of the ingredient second-guessing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!