Go Back

Strawberry Rhubarb Crumble with Whipped Coconut Cream

Course Dessert


  • 9x13 baking dish



  • ¾ cups coconut sugar
  • 2 tbsp arrowroot powder
  • 3 lbs rhubarb skin removed, sliced into ¼" segments
  • 2 oranges juiced and zested
  • 2 cups strawberries stems removed, sliced into rounds
  • 4 tbsp water

Crumble Topping

  • ½ cup coconut sugar
  • 2 cups gluten free rolled oats
  • 1 ½ cups pecans chopped
  • 1 cup coconut flour
  • 1 cup plus ¼ cup almond flour
  • 8 tbsp ghee, chilled

Whipped Coconut Cream Topping

  • 2 cans coconut cream or full fat coconut milk refrigerated overnight along with the bowl you to whip in
  • 2 tbsp honey
  • 1 tsp vanilla extract


  • Preheat oven to 375 °F


  • Combine the coconut sugar and arrowroot powder in a small bowl. Spread the rhubarb in a greased 9x13 baking dish and sprinkle with the sugar mixture.
  • Zest and juice the two oranges directly over the dish and stir to combine.
  • Cook the rhubarb mixture for 45 minutes, stirring once, until rhubarb is tender.
  • Remove from the oven and allow to cool until the juices have thickened.
  • Add the strawberries to the cooled rhubarb mixture, adding the water 1 tbsp at a time, stirring to combine.

Crumble Topping

  • Combine the dry ingredient in a bowl and crumble the ghee into the mixture using clean hands, until the mixture is crumbly.
  • Layer the topping over the fruit mixture and bake on the bottom rack of oven for 25 minutes until golden and bubbly.

Whipped Coconut Cream

  • While crumble is baking, place the cooled coconut cream in cooled bowl of a stand mixer.
  • Whip for about 30 seconds on medium high until smooth.
  • Add the honey and vanilla and whisk for another minute until well combined. Use immediately or refrigerate until ready to use.
  • Serve the crumble with a large dollop of coconut cream. Enjoy!