You can’t go wrong with a crumble. Incredibly simple to make and much-loved by many, it’s the ultimate cosy pudding! This strawberry and rhubarb crumble is deliciously fruity, with a generous layer of crisp and buttery topping. It’s amazing on its own or served with your favourite ice cream, yoghurt, cream or custard. And nobody would guess that it’s gluten-free!
Is strawberry and rhubarb crumble low FODMAP?
Yes! As well as being gluten-free, a single serving of this crumble is also suitable for those following the elimination phase of the low FODMAP diet (this recipe makes 6 servings in total).
These two bold fruits make for a great combo. The sweetness of the strawberries balances with the tartness of the rhubarb, and together they cook down into a tender and juicy layer of yummyness. Along with the traditional butter, gluten-free flour and sugar, the crumble features ground almonds and rolled oats. The almonds add an amazing richness to the topping as well as keeping it moist, while the oats give it a little more bite!
Where can I find ground almonds?
Ground almonds/almond meal can be found in the baking section of most large supermarkets, as well as in health food shops. Alternatively, you can turn flaked almonds into ground almonds by blitzing them in a food processor.
Can I make strawberry and rhubarb crumble dairy free/vegan?
Definitely! Simply swap the butter for a hard dairy-free butter block to make a vegan-friendly dessert.
Storing your crumble
This will keep well (covered and put in the fridge) for up to 4 days. You can warm up a portion by popping it in the microwave for about a minute.
I hope you’ll love this comforting crumble! If you give it a go, make sure to let us know how you got on by leaving a comment and rating below. You can also tag us in photos of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Strawberry and Rhubarb Crumble (Gluten Free & Low FODMAP)
- 280 g rhubarb
- 280 g strawberries
- 130 g caster sugar
- 190 g gluten-free plain flour (I use Doves Farm)
- 130 g salted butter (or hard dairy-free butter)
- 90 g ground almonds
- 60 g whole rolled oats (certified gluten-free if necessary)
- 1 tsp vanilla extract
- Extra caster sugar (optional, for sprinkling on top)
- Preheat the oven to 200°C / 180°C fan.
- Chop the rhubarb into chunks approx 2" long and the strawberries into halves.
- Set the strawberries aside for later and place the rhubarb in a large baking dish. I use an oval shaped dish that measures approx 29 x 18cm.
- Sprinkle the rhubarb with 40g of the sugar and bake for 20 minutes.
- Cut the butter into cubes and place in a large bowl with the flour. Rub the two together with your fingers until the mixture reaches a breadcrumb texture.
- Add the ground almonds, remaining sugar, oats and vanilla extract. Stir together thoroughly.
- Remove the rhubarb dish from the oven. Add the strawberry halves to the dish and top with the crumble mixture. If desired, sprinkle a little extra sugar over the top.
- Bake for 30 minutes.
- Serve with your favourite ice cream, cream or custard!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.