Low FODMAP Strawberry Rhubarb Crumble with Almond Oat Topping
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6 servings
For the filling
- 1 lb fresh strawberries, hulled and quartered
Ingredient noteA serving of up to 1 cup (about 10 medium strawberries) of strawberries is low FODMAP. This recipe works out to about 1/2 cup (2 1/2 oz) of strawberries per serving, so it is likely fine for most people. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- ¾ lb rhubarb stalks, cut into ½-inch pieces (about 2 ½ cups)
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
For the topping
- 1 cup old-fashioned rolled oats
Ingredient noteA serving of up to about 1/2 cup of old fashioned rolled oats is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid old fashioned rolled oats, please tap it and change its rating to Red.
- ½ cup almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ⅓ cup raw sliced almonds
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains only about 2 2/3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the strawberries, rhubarb, 3 tbsp maple syrup, arrowroot starch, and fresh ginger. Toss until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets visible.
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