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Top down view of a strawberry and rhubarb crumble in a white baking dish
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5 from 2 votes

Strawberry and Rhubarb Crumble (Gluten Free & Low FODMAP)

A classic cosy crumble with strawberry and rhubarb
Course Dessert
Cuisine British, European
Keyword Baking, Crumble, Dessert, gluten-free, Rhubarb, Strawberry
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 508kcal
Author Blue Sky Eating


  • 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!