Low FODMAP Strawberry & Rhubarb Cobbler
Low FODMAP Strawberry & Rhubarb Cobbler
We have an abundance of strawberries and rhubarb in our garden right now. A delicious way to use them is in a simple low FODMAP strawberry and rhubarb cobbler. The sweetness of the strawberries complement the tang from the rhubarb and I love the little hints of vanilla and lemon you get in this dish too.
Fresh or frozen strawberries? That choice is yours - if you use frozen strawberries you’ll get a slightly wetter cobbler that will take longer to cook and the topping won’t be as ‘cakey’, however the dessert will still taste absolutely delicious.
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.
Ingredients
Make gluten freeSTRAWBERRY RHUBARB MIXTURE
butter or dairy free spread
Dairy Free
lemon zest
FODMAP
fresh lemon juice
FODMAP
BATTER
gluten free all purpose flour
FODMAP
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- Preheat the oven to 180ºC (355ºF) fan bake function. Add the butter/dairy free spread to a 12.5 x 23 cm (5x9 inch) baking dish (this dish size is for 1 batch - 4 servings). Place the dish in the oven to melt the butter.
- While the butter melts, make the strawberry and rhubarb mixture and batter.
- Remove any stringy bits from the rhubarb and chop into 1 inch pieces. Slice the strawberries in half. Place the rhubarb and strawberries in a bowl, sprinkle over the sugar, lemon zest and lemon juice. Mix to combine.
- In a separate bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Then mix through the milk and vanilla. The mixture should be thick and runny (kind of like pancake batter).
- Remove the baking dish from the oven and carefully transfer the rhubarb and strawberry mix into the melted butter. Scrape any leftover sugar from the bowl into the baking dish, then pour the batter evenly over the top.
- Place in the middle of the oven and bake for 35-40 minutes, until golden brown. The top shouldn’t jiggle and a skewer inserted into the top crust should come out clean without any wet/sticky white batter mixture (a bit of pink sticky strawberry residue is okay).
- Allow to cool for a few minutes, then serve with low FODMAP ice cream if desired. Enjoy!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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