Rice 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 bubbling, golden crumble lets them absolutely shine. The filling gets a gentle lift from arrowroot starch and a bright hit of lemon juice, so it thickens into something jammy and luscious without any grains in sight. The topping is where things get really interesting — cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create those irresistible, clumpy crumbs that bake up crisp and golden on top while staying a little tender underneath. Maple syrup does all the sweetening throughout, so every bite has a warm, natural depth that refined sugar just can't match. Many crumble recipes lean on oats or rice-based flours as the backbone of the topping, but this one proves you don't need either to nail that satisfying crunch. Let it rest for a few minutes after it comes out of the oven — the filling tightens up beautifully and makes every spoonful worth the wait.

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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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