Low FODMAP Strawberry And Rhubarb Crumble

Ingredients

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Servings:

Fruit Filling

130   fresh rhubarb
2   water
140   strawberries (fresh or frozen)
1.5   white sugar
1   corn starch*

Crumble Topping

50   gluten free cornflakes*
50   brown sugar (packed)
35   gluten free all purpose flour*
3   dried shredded coconut*
2   pumpkin seeds*
4   dairy free spread (olive oil spread or butter) (softened but not melted)*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • roasting tray
  • large deep oven dish

Low FODMAP Strawberry & Rhubarb Crumble

PREP IN 15 MIN COOKS IN 20 MIN SERVES 3
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Dessert, Snacks, Vegetarian Options

This low FODMAP strawberry and rhubarb crumble makes a great snack or delicious dessert. This crumble contains a safe low FODMAP serve of fruit but you must divide it into the recommended number of servings. I normally divide it into slightly smaller servings so I don’t have too much sugar at once. The crumble is yummy by itself or you can serve it with low FODMAP ice cream or yoghurt.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 425
Fat 22.2g
Saturates 5.7g
Protein 5.7g
Carbs 52.2g
Sugars 22.6g
Fibre 3.6g
Salt 0.3g
Iron 3.1mg
Calcium 79.7mg
Calories 425
Fat 22.2g
Saturates 5.7g
Protein 5.7g
Carbs 52.2g
Sugars 22.6g
Fibre 3.6g
Salt 0.3g
Iron 3.1mg
Calcium 79.7mg
Calories 425
Fat 22.2g
Saturates 5.7g
Protein 5.5g
Carbs 52.3g
Sugars 22.6g
Fibre 3.5g
Salt 0.3g
Iron 3.1mg
Calcium 79.2mg
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  1. 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).
  2. 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.
  3. Transfer the rhubarb to an oven proof dish ( for 2 serves I use a 17cm by 10cm, or 7 inch by 4 inch dish). 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 corn starch. 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.
  4. 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!

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Buy gluten free cornflakes that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.