Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb bubbling away under a golden, crumbly topping. The filling gets its glossy, jammy texture from arrowroot starch rather than any grain-based thickener, and a squeeze of lemon juice keeps the fruit bright and lively. The crumble itself is built on cassava flour and tapioca starch, which together create that satisfying crunch without a trace of rye or any other problematic grain. Shredded coconut and solid coconut oil give the topping real texture and richness, while maple syrup ties everything together with a gentle, caramel-like sweetness. Ceylon cinnamon shows up in both the filling and the topping, adding warmth that makes the whole kitchen smell incredible while it bakes. Letting it rest for ten minutes after it comes out of the oven is the hardest part — but it's worth it, because the filling thickens into something truly spoonable and luscious. Serve it as-is or with a scoop of your favorite ice cream for a dessert that feels completely indulgent without any compromise.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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