Home Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Paleo, Vegan, Gluten-Free

Serves 8



  • 2 cups rhubarb, thinly sliced
  • 2 cups strawberries, hulled and quartered
  • 1/2 of an orange, zested
  • 1-2 tablespoons of orange juice
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1.5 tablespoons of arrowroot powder
  • Pinch of sea salt


  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup slivered almonds
  • 1/4 cup coconut
  • 1/4 cup coconut oil, at room temperature
  • 1/3 cup maple syrup
  • 1 tbsp arrowroot
  • 1 tsp orange extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp sea salt



  1. Preheat the oven to 350 F.
  2. Place the strawberries and rhubarb in a large bowl with the orange zest and juice, maple syrup, vanilla, sea salt and arrowroot powder. Mix well.
  3. For the crumble topping, mix all ingredients in a bowl except for the coconut oil. Add in the coconut oil, using your hands or a pastry cutter, and mix until all of the oil is evenly distributed and the mixture begins to resemble crumbs.
  4. Grease a 9 inch pie pan. Cover the bottom with the fruit topping. Top the filling evenly with the crumb topping. Bake for 25 minutes or until the top is golden brown.