Low FODMAP rhubarb crumble

It is rhubarb season! I must say that I am not that crazy about this vegetable that I eat it all the time, but I love to have it now and then. Especially for dessert! I made a delicious low FODMAP rhubarb crumble. A wonderful summer dessert to enjoy on these warm days with a scoop of low FODMAP ice cream on top. I made the crumble semi-healthy, so you can enjoy it without feeling guilty ór use this as an excuse to put an extra large scoop of ice cream on top, hehe (I would definitely go for the last option)

If you are fond of rhubarb, you should also give this rhubarb compote with strawberries that I posted a few years back a try!

What do you need (for 6 persons)

For the crumble layer

• 70 g gluten-free flour
• 70 g oats
• 35 g sugar
• 60 g cold butter (substitute for coconut oil to make the recipe entirely lactose-free and vegan)
• A pinch of salt

For the filling

• 400 g rhubarb (about 4 stalks)
• 150 g strawberries
• 2 tbsp water
• 1-2 tbsp rice syrup (or maple syrup)
• Optional: 1-2 tbsp corn starch
• An oven dish

How to make the low FODMAP rhubarb crumble

1. Pre-heat the oven to 180 degrees Celsius.
2. Cut the butter into cubes.
3. Put this together with all the other ingredients for the crumble into a bowl and knead until you have a crumble mixture. If the mixture is too sticky, you can add some extra flour.
4. Clean the rhubarb and cut into pieces. I don’t peel the rhubarb, but only remove hard or dirty parts. Remove the stem from the strawberries and wash them. Put the rhubarb and strawberries into a pan. Add 2 tablespoons of water and 1 tablespoon of rice syrup. Not a fan of the sour taste of the rhubarb? Then add one more tablespoon of rice syrup.
5. Bring the rhubarb mixture to a boil and boil for about 10 minutes on medium heat, until the rhubarb has completely softened. If necessary, add 1-2 tablespoons corn starch to thicken the mixture.
6. Scoop the rhubarb mixture into the oven dish. Divide the crumble mixture on top.
7. Bake the crumble for 20-25 minutes in the oven, until the top has slightly browned.
8. Serve the crumble with some lactose-free yoghurt or ice cream.

Enjoy! 

Low FODMAP rhubarb crumble

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★★★★★

5 from 1 reviews

• Author: Karlijn
• Total Time: 45 mins
• Yield: 6

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Description

A tangy low FODMAP rhubarb crumble! This delicious summer dessert is perfect on a warm evening. Especially with a scoop of lactose-free ice cream or some yoghurt. Also gluten-free and lactose-free and with a vegan option.

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Ingredients

Scale 1x2x3x

• For the crumble layer
• 70 g gluten-free flour
• 70 g oats
• 35 g sugar
• 60 g cold butter (substitute for coconut oil to make the recipe entirely lactose-free and vegan)
• A pinch of salt
• For the filling
• 400 g rhubarb (about 4 stalks)
• 150 g strawberries
• 2 tbsp water
• 1–2 tbsp rice syrup (or maple syrup)
• Optional: 1-2 tbsp corn starch
• An oven dish

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Instructions

1. Pre-heat the oven to 180 degrees Celsius.
2. Cut the butter into cubes.
3. Put this together with all the other ingredients for the crumble into a bowl and knead until you have a crumble mixture. If the mixture is too sticky, you can add some extra flour.
4. Clean the rhubarb and cut into pieces. I don’t peel the rhubarb, but only remove hard or dirty parts. Remove the stem from the strawberries and wash them. Put the rhubarb and strawberries into a pan. Add 2 tablespoons of water and 1 tablespoon of rice syrup. Not a fan of the sour taste of the rhubarb? Then add one more tablespoon of rice syrup.
5. Bring the rhubarb mixture to a boil and boil for about 10 minutes on medium heat, until the rhubarb has completely softened. If necessary, add 1-2 tablespoons corn starch to thicken the mixture.
6. Scoop the rhubarb mixture into the oven dish. Divide the crumble mixture on top.
7. Bake the crumble for 20-25 minutes in the oven, until the top has slightly browned.
8. Serve the crumble with some lactose-free yoghurt or ice cream.

• Prep Time: 20 mins
• Cook Time: 25 mins

Nutrition

• Serving Size: 1
• Calories: 237
• Fat: 11
• Carbohydrates: 28
• Fiber: 3
• Protein: 6