Strawberry Rhubarb Crumble

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 5 servings


  • Topping
  • 1 cup cashews
  • 1 cup shredded unsweetened coconut
  • 1/3 cup granular sweetener of choice*
  • 1/4 tsp vanilla
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup coconut oil
  • Filling
  • 1.5 cups chopped rhubarb
  • 1 pint of strawberries chopped
  • Juice from 1/2 a lemon
  • pinch of salt
  • 1/3 cup granular sweetener of choice*
  • 1 tsp xanthan gum**


  1. Preheat oven to 350F.
  2. Mix the cashews and coconut together in your blender or food processor until it has a sandy texture.
  3. Add the sweetener, vanilla, baking soda, salt and coconut oil and mix until it just comes together.
  4. Put the topping in the fridge while you work on the filling.
  5. Chop the rhubarb in to 1 inch pieces and quarter the strawberries.
  6. Toss them in the lemon juice.
  7. Mix the salt, sweetener and xanthan gum together and then mix in to the fruit.
  8. Toss the fruit so it’s coated with the sweetener mixture.
  9. Put the filling in to a casserole dish with high sides.
  10. Crumble the cashew/coconut mixture evenly over the fruit.
  11. Cover the dish with tinfoil.
  12. Bake for 40 minutes.
  13. Remove the tinfoil and bake for another 10 minutes or until the top is evenly browned.
  14. Let cool for 5 minutes before serving.
  15. Top with whipped coconut cream or ice cream.


*If you want this to be low carb you can use Swerve or your preferred sweetener. Be sure to check for conversion amounts!

**Xanthan gum replaces the cornstarch you find in many traditional recipes. You could leave it out, but it will change the texture.

Hi, I'm Jasmine!

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