Red Meat Allergy Friendly Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does, and this strawberry rhubarb version delivers all that jammy, golden comfort without a trace of red meat or hidden animal-derived ingredients to worry about. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and thickened naturally with arrowroot starch so the juices set into something glossy and spoonable rather than soupy. A bright squeeze of lemon juice and a touch of Ceylon cinnamon tie the whole thing together with a warmth that feels intentional, not just thrown in. The crumble 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 irregular clumps that bake up golden and slightly crisp on top while staying tender underneath. Because every ingredient here is plant-based and straightforward, there's no need to scrutinize labels for unexpected meat-derived additives or gelatin-based thickeners that can sneak into store-bought desserts. Let it rest for a few minutes after it comes out of the oven and the filling will thicken beautifully, making every scoop clean and satisfying. Serve it warm on its own or with a dollop of your favorite coconut cream for a dessert that genuinely earns its place at the table.
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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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