Strawberry and Rhubarb Crumble – Low FODMAP

Strawberry and Rhubarb Crumble – Low FODMAP

Total Time 1 hour
Servings 8


  • 500 g Rhubarb
  • 500 g Strawberries washed and hulled
  • ¾ cup gluten-free self-raising flour
  • 2 tsp ground cinnamon
  • ½ cup raw sugar
  • ½ cup chopped pecans or walnuts
  • ¼ cup rolled oats


  • Preheat oven to 180°C. Lightly grease a large oven-proof dish with cooking oil spray or butter. Add rhubarb and strawberries to the dish and spread into an even layer
  • Place flour, cinnamon and butter in a food processor and pulse until it forms a bread crumb-like consistency. Finally, add the sugar, chopped pecans and rolled oats and stir with a wooden spoon until well combined.
  • Sprinkle crumble mixture over the fruit and bake for 35- 40 minutes or until topping is golden brown and rhubarbsoft. Leave to cool for 5-10 minutes prior to serving.
  • Serve crumble warm topped with a scoop of ice cream or yoghurt (lactose free if required).


Carbohydrates: 40gProtein: 6gFat: 21gSaturated Fat: 7gFiber: 6gSugar: 25g
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