Low FODMAP Strawberry Rhubarb Crumble is a classic sweet-tart dessert that’s extra delicious when served warm with a little lactose-free ice cream.
- 2 cups sliced fresh strawberries
- 2 cups sliced frozen or fresh rhubarb (approximately ½-inch pieces)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons chia seeds, optional
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Grease a 9 x 9-inch square baking dish with butter or nonstick cooking spray.
- Heat the strawberries, rhubarb, sugar, and cornstarch in a large saucepan over medium heat. Stir occasionally until the sugar and cornstarch dissolve and the fruit softens into a thick, syrupy liquid. Remove from heat.
- Stir in vanilla extract and chia seeds. Pour strawberry-rhubarb mixture into the prepared baking dish.
- Place flour, oats, brown sugar, cinnamon, and melted butter into a large bowl. Stir until mixture resembles coarse crumbs.
- Sprinkle oat crumble into an even layer over the top of the strawberry-rhubarb mixture in the baking dish.
- Bake for 30-35 minutes or until the crumble is set and just lightly browned. Gluten-free flour doesn’t usually turn golden brown like baked goods made with regular wheat flour. Remove from oven and cool for 10 minutes.
- Serve warm. Or, cool completely to room temperature, cover, and transfer to the refrigerator to chill for 2 hours before serving cold.
Storage: Refrigerate in an airtight container for 3-4 days.
Low FODMAP Serving: One serving (1/9th) uses low FODMAP amounts of ingredients. For FODMAP information on specific ingredients, please refer to the “FODMAP Notes” section of the blog post or the Monash FODMAP app.
Sweetness: This crumble uses less sugar than most recipes (making it perfect for ice cream) and may be more tart than you are used to. Additional sugar could be added to the fruit in step 2 if you prefer a sweeter filling (or if the strawberries used are less sweet). I suggest starting with an additional 2 tablespoons.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: low FODMAP dessert, crisp, rhubarb strawberry crisp,