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Low FODMAP strawberry and rhubarb crumble on a white plate — IBS-friendly dessert recipe

Low FODMAP Strawberry & Rhubarb Crumble

Sarah Martinez, MS, RD - Registered Dietitian specializing in Low FODMAP diet and IBS management at GoPlatedSarah Martinez
This low FODMAP strawberry and rhubarb crumble is Monash-verified at 1 serving per portion. Sweet and tangy stewed fruit topped with a golden, crunchy cornflake crumb a symptom-free dessert for the elimination phase.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 3 servings
Calories 425 kcal

Equipment

  • Roasting tray
  • Large deep oven dish or individual ramekins
  • large mixing bowl
  • Plastic bag (for crushing cornflakes)

Ingredients
  

  • 1 bunch fresh rhubarb (washed, de-stringed, and chopped, low FODMAP, no threshold limit)
  • 2 tbsp water
  • 1 cup strawberries (fresh or frozen, chopped if large, Monash safe at 65g / 5 medium berries per serve)
  • 1.5 tbsp white sugar (divided between filling and topping)
  • 1 tbsp corn starch (ensure made from maize, not wheat)
  • 1 cup gluten-free cornflakes, crushed (ensure no inulin, honey, or high-fructose fruit juice)
  • 0.25 cup light brown sugar (firmly packed)
  • 0.25 cup gluten-free all-purpose flour (avoid soy or chickpea blends)
  • 3 tbsp dried shredded coconut (Monash safe at 1/4 cup / 24g per serve)
  • 2 tbsp pumpkin seeds (Monash safe at 2 tbsp per serve)
  • 4 tbsp butter or dairy-free spread (softened but not melted)

Instructions
 

  • Preheat oven to 180°C / 350°F.
  • Place the chopped rhubarb and water in a roasting tray or large oven dish. Roast for 10 minutes until the rhubarb begins to soften.
  • While the rhubarb roasts, make the crumble topping. Crush the cornflakes into small pieces using a plastic bag and your hands. In a large bowl, mix together cornflakes, brown sugar, gluten-free flour, shredded coconut, and pumpkin seeds. Add the softened butter or dairy-free spread and work it into the mixture until small crumbs form with no large lumps.
    Mixing low FODMAP strawberry rhubarb crumble topping in bowl
  • Transfer the roasted rhubarb to an ovenproof dish (for 3 servings, use approximately a 17cm x 10cm / 7 x 4 inch dish or individual ramekins). Add the strawberries. Sprinkle with white sugar and corn starch. Spread the crumble topping evenly on top.
  • Place the dish on a flat baking tray (in case it boils over). Bake for 15–20 minutes until the topping turns golden brown.
  • Serve warm on its own or with low FODMAP ice cream or lactose-free yoghurt. To serve cold, cool completely, cover, and refrigerate for up to 3–4 days.

Notes

FODMAP Stacking Warning: Limit to one serving per sitting to avoid polyol and fructan accumulation. Ensure corn starch is made from maize, not wheat. Choose gluten-free all-purpose flour that avoids high FODMAP blends (like soy or chickpea). Check that gluten-free cornflakes do not contain inulin, honey, or high fructose fruit juices. Individual servings can be frozen and reheated.

Nutrition

Calories: 425kcalCarbohydrates: 52.2gProtein: 5.7gFat: 22.2gSaturated Fat: 5.7gSodium: 300mgFiber: 3.6gSugar: 22.6gCalcium: 79.8mgIron: 3.1mg
Keyword fodmap safe, gluten-free dessert, gut friendly crumble, gut health, ibs dessert, ibs friendly, low fodmap, low fodmap dessert recipes, monash approved, sibo diet, strawberry rhubarb crumble
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