Strawberry and Rhubarb Crumble – Low FODMAP
FODMAP Recipe
Ingredients
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
Instructions
- 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).
Nutrition
Carbohydrates: 40gProtein: 6gFat: 21gSaturated Fat: 7gFiber: 6gSugar: 25g
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