Low FODMAP Strawberry & Rhubarb Crumble
Low FODMAP Strawberry & Rhubarb Crumble
This low FODMAP strawberry and rhubarb crumble makes a great snack or delicious dessert. It features sweet and tangy stewed strawberries and rhubarb that's topped with a golden crunchy cornflake crumb. It's yummy by itself or you can serve it with low FODMAP ice cream or yoghurt.
This recipe is featured in The Gut Friendly Cookbook.
Freezer friendly note: We freeze this recipe in individual serves and reheat it in the microwave or oven for a speedy dessert.
Ingredients
Make gluten freeFruit Filling
cornflour
FODMAP
Crumble Topping
gluten free cornflakes
FODMAP
gluten free all purpose flour
FODMAP
dried shredded coconut
Gluten Free
pumpkin seeds
Gluten Free
butter or dairy free spread (softened but not melted)
Dairy Free
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Learn moreMethod
- Preheat the oven to 200ºC (390ºF). Prepare the rhubarb by washing the stalks, removing any stringy pieces of the outside skin, then cut into small pieces. Place in a small, shallow roasting tray with two tablespoons of water. Sprinkle with one teaspoon of white sugar. Roast for ten minutes, until the rhubarb goes tender. Then remove and turn the oven down to 180ºC (355ºF).
- While the rhubarb roasts make the crumble in a large bowl. Crush the cornflakes into small bits (I used a plastic bag and my hands). Mix together the cornflakes, brown sugar, gluten free all purpose flour, shredded dried coconut, and pumpkin seeds. Soften the dairy free spread (olive oil spread or butter) slightly - do not melt it. Add the dairy free spread to the bowl and work into the mixture until it forms small crumbs, and there are no large lumps left.
- Transfer the rhubarb to an oven proof dish ( for 2 serves I use a 17cm by 10cm, or 7 inch by 4 inch dish) or scoop into individual ramekins. Add the strawberries (if the strawberries are large, cut into smaller pieces). I used frozen strawberries (you don't need to thaw them). Sprinkle with white sugar and cornflour. Spread the crumble topping evenly on top. Place the dish on a flat baking tray in case it boils over. Cook in the oven for about 15 to 20 minutes, or until the topping goes golden brown.
- Serve hot. This crumble is great by itself or served with low FODMAP vanilla ice cream or yoghurt and a couple of fresh strawberries on the side. I always divide this recipe into slightly smaller serves so I don't have too much sugar all at once!
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
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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