clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low FODMAP rabarber crumble in een schaal met aardbeien erop en een lepel erin

Low FODMAP rhubarb crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Karlijn
  • Total Time: 45 mins
  • Servings: 6 1x
  • Diet: Gluten Free


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.



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
  • 12 tbsp rice syrup (or maple syrup)
  • Optional: 1-2 tbsp corn starch
  • An oven dish


  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
  • Category: Dessert
  • Method: Oven
  • Cuisine: International


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