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Strawberry and Rhubarb Crumble
Strawberry and Rhubarb Crumble
Strawberry and Rhubarb Crumble is the perfect dessert for those cozy evenings when you need something sweet, comforting, and just a little bit tangy. The combination of juicy strawberries and tender rhubarb offers a refreshing balance of sweetness and tartness, while the buttery, crisp crumble topping adds a satisfying crunch.
Strawberry and Rhubarb Crumble is the perfect dessert for those cozy evenings when you need something sweet, comforting, and just a little bit tangy. The combination of juicy strawberries and tender rhubarb offers a refreshing balance of sweetness and tartness, while the buttery, crisp crumble topping adds a satisfying crunch.
This version is naturally gluten-free, using oats and gluten-free flour, so everyone can enjoy it. With a sprinkle of cinnamon (if you like a bit of warmth), this crumble is baked to golden perfection. It’s incredibly easy to make, using simple ingredients like golden caster sugar, cornflour, and a bit of butter for that indulgent finish.
Whether you’re serving it with your favourite lactose free cream or ice cream, this strawberry and rhubarb crumble is sure to become a family favourite.
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Easy Low Fodmap Strawberry and Rhubarb Crumble
Easy Low Fodmap Strawberry and Rhubarb Crumble
Ingredients
Ingredients
(Serves 6)
250g sliced fresh strawberries
540g tin rhubarb in light syrup (check for fodmaps in the syrup - especially fructose)
75g caster sugar (I like golden)
15g corn flour
100g gluten-free plain flour (I use Dove's Farm Freee Gluten Free Plain White Flour)
100g oats
100g brown sugar
½ teaspoon ground sweet cinnamon (optional)
60g butter
Method
Method
Preheat the oven to 180 degrees Celsius
Lightly grease a baking dish (mine is 20cm)
Drain the rhubarb, retaining 100ml of the syrup in a jug.
Add the rhubarb and strawberries to the baking dish.
Sprinkle over the caster sugar.
Dissolve the corn flour in the retained syrup.
Add to the fruit mixture and stir well to combine.
Melt the butter (about 20secs in microwave on full power will do it). Add flour and stir until mixture resembles coarse crumbs. Stir in the oats, brown sugar and cinnamon until well combined.
Sprinkle 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)
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.
Keeps in the fridge for up to 3 days
Cheat ingredient: tinned rhubarb. I use tinned rhubarb in my crumble as a convenient, time-saving option without compromising on flavour. It’s a great way to enjoy rhubarb when it's out of season, and can be a more consistent choice, as tinned rhubarb is already tender and ready to use.
Cheat ingredient: tinned rhubarb. I use tinned rhubarb in my crumble as a convenient, time-saving option without compromising on flavour. It’s a great way to enjoy rhubarb when it's out of season, and can be a more consistent choice, as tinned rhubarb is already tender and ready to use.
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