Turmeric Free Strawberry Rhubarb Crumble
Bright, jammy strawberries and tart rhubarb come together under a golden, coconut-laced crumble that smells absolutely incredible as it bubbles away in the oven. The filling gets its silky body from arrowroot starch and a touch of maple syrup, letting the fruit's natural flavor shine without any overpowering spices. Ceylon cinnamon adds a delicate warmth that feels perfectly at home here, and because the entire recipe is built around clean, straightforward ingredients, there's no need to scan labels for hidden additives. Avoiding turmeric in baked goods and desserts is usually pretty effortless, but spice blends and pre-made crumble mixes can occasionally sneak it in — making a from-scratch approach like this one genuinely reassuring. The crumble topping uses cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Letting it rest for a few minutes after baking gives the filling time to thicken into something truly spoonable and luscious. Serve it warm and watch it disappear fast.
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!