Vegetarian Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry-rhubarb version is genuinely hard to resist. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and brightened by a squeeze of lemon juice — no refined sugar needed. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base that holds together beautifully once it rests. The crumble topping is where things get interesting: cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and more maple syrup to form those irresistible golden clumps that shatter when you dig in. Ceylon cinnamon runs through both layers, giving the whole dish a warm, floral spice note that's a little more delicate than the standard variety. Every ingredient here is plant-based, so this is a dessert that works for the whole table without any substitutions or compromises. Let it rest those full ten minutes before serving — the filling thickens up and the payoff is absolutely worth the wait.
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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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