Low FODMAP Vegan Rhubarb Crisp
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb rhubarb, cut into ½-inch pieces (about 5 cups)
- ½ cup organic cane sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the topping
- 1 cup old-fashioned rolled oats
Ingredient noteA serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid 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 organic cane sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp vegan butter, cold and cut into small cubes
- 2 tbsp maple syrup
- ⅓ cup sliced almonds (optional)
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.
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, toss the rhubarb with the 1/2 cup organic cane sugar, cornstarch, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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