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
- 1–2 tbsp rice syrup (or maple syrup)
- Optional: 1-2 tbsp corn starch
- An oven dish
- Pre-heat the oven to 180 degrees Celsius.
- Cut the butter into cubes.
- 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.
- 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.
- 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.
- Scoop the rhubarb mixture into the oven dish. Divide the crumble mixture on top.
- Bake the crumble for 20-25 minutes in the oven, until the top has slightly browned.
- 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
Keywords: rhubarb, strawberry, crumble, FODMAP, gluten-free