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Strawberry and Rhubarb Crumble

A bright and bold winter crumble that will warm you up from the inside.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 10
Author: Lisa@mummymade.it



  • 200 grams Rhubarb stalks cut into 2 cm pieces
  • 1/4 Cup Orange Juice
  • Zest of 1 small Lemon
  • 500 grams of Strawberries fresh or frozen


  • 1/3 Cup plus 1 Tablespoon Coconut Flour
  • 1/2 Cup Almond Meal
  • 1/3 Cup Arrowroot
  • 1/4 teaspoon Bicarbonate Soda Baking Soda
  • 2 Tablespoons Maple Syrup Rice Malt Syrup or Honey can be substituted
  • 2 Tablespoon Coconut Oil
  • 2 Eggs
  • 3/4 Cup Desiccated Coconut



  • Place the rhubarb, orange juice, lemon and berries in a large saucepan and bring to the boil over a medium heat.
  • Simmer over medium heat until the rhubarb has softened (approximately 8-10 minutes).
  • Pour the stewed fruit mixture (including any liquid) into a large casserole dish.


  • Preheat the oven to 180C/360F.
  • Place all the ingredients, except the desiccated coconut, into a blender and process/blend until well combined. Add the desiccated coconut and pulse in.
  • Take the crumble mixture and evenly spread over the fruit. Place the crumble in the oven for 15-20 minutes, or until evenly brown on top.
  • Serve warm with whipped coconut cream or custard.