Making Low FODMAP Strawberry Rhubarb Crisp
This easy Strawberry Rhubarb Crisp fruit dessert features a juicy strawberry and rhubarb filling with a sweet, crunchy oat and brown sugar topping.
This style of dessert is sometimes called a “crumble” among other names, but I always like the “crisp” terminology because the topping does indeed have that texture and it contrasts so nicely with the fruity filling.
Fruit & FODMAPs
Neither rhubarb nor strawberries have any detectable FODMAPs, making them a huge combo favorite here in the Test Kitchen.
The topping is super simple to make and if you double it you can store it for at least a month in the freezer in a heavy zip-top bag so that you will be ready to make a fruit crisp at a moment’s notice.
For a similar but different approach, check out our Strawberry Rhubarb Cobbler, which has a tender biscuit topping. I am also partial to our Low FODMAP Rhubarb Cheesecake Tart!
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is super easy to make and no one will realize that it is special "diet" food.
Strawberry Rhubarb Filling:
- 1 pound (455 g) rhubarb, trimmed and chopped into 1-inch (2.5 cm) pieces
- 3/4 pound (340 g) medium-sized strawberries, hulled and halved
- 1/2 cup (99 g) sugar
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 6 tablespoons (85 g) unsalted butter
- 3/4 cup (160 g) firmly packed light brown sugar
- 1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
- Heaping ¼ teaspoon cinnamon
- Heaping ⅛ teaspoon salt
For the Strawberry Rhubarb Filling: Position a rack in the middle of the oven. Preheat the oven to 375°F/190°C. Coat a 9-inch (23 cm) ovenproof glass or ceramic pie plate with nonstick spray; set aside.
Stir together the rhubarb, strawberries, sugar and cinnamon in a medium saucepan. Cook over medium heat, stirring often, until fruit begins to exude juice and gently simmer, about 5 minutes. Meanwhile in a small bowl whisk together the cornstarch and lemon juice. Add to the hot fruit mixture and simmer for a minute or two, stirring often, until fruit filling looks glossy and bit thickened. Scrape into prepared pie plate.
For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps then scatter them evenly over the strawberry rhubarb filling.
Bake for about 35 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges. Let sit for 5 minutes before serving, to allow the juices to thicken. The crisp may be served at room temperature, or rewarmed after cooling. I think the textures of the crisp are best the day it is baked. It will hold overnight but the “crisp” will soften and some of the juiciness of the fruit filling with absorb into the topping. If you must hold the crisp, lightly cover with aluminum foil and store at cool room temperature.
- Crisps and crumbles are best served the day they are made. They will last longer, but the topping will lose its crisp quality as it absorbs moisture rom the filling.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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11 comments for “Gluten Free & Low FODMAP Strawberry Rhubarb Crisp”
I just tried this recipe tonight. It was really yummy, although I wish the Rhubarb was not so tart/sour. Any idea if I can make this recipe with more strawberries and maybe some blueberries and remove the Rhubarb ?
Hi Mo, there is no getting around the fact that rhubarb is tart! This recipe was developed to take advantage of the fact that no FODMAPs have been detected in sampled serving sizes of strawberries or rhubarb! For us FODMAPers it is like “free” food:). The same cannot be said of blueberries. The rhubarb in this recipe provides a lot of body. Strawberries are very watery and much sweeter; blueberries are sweeter and higher in FODMAPs and would skew the serving sizes. My recommendation would be to perhaps try reducing the rhubarb by a quarter and upping the strawberries and lowering the sugar a bit. It might work or it might not; I have not tested it. Trying to sub in blueberries would require a complete re-do, in my opinion. Check out our Monash University Low FODMAP Certified Blueberry Pie perhaps? Or our Fresh Strawberry Tart? Neither are as quick and easy – but they are really delicious!
I really like this crisp, but have to share so I bake one that has the proportions of strawberry and rhubarb reversed – 1 lb. strawberries (about 4 cups sliced) and 3/4 lb. rhubarb (about 3 cups chopped). My other recipe calls for 3/4 cup sugar, but I reduce it to 1/2 cup and the sweetness helps balance the tart for others. Since strawberries are juicy, 2 tablespoon of cornstarch will thicken the syrup.
Blueberry could be blended with rhubarb for tasty results. However, for a low FODMAP serving of 40g, blueberries, a dessert this size with 10 servings would be limited to 14 oz blueberries – a pint (12oz) works nicely. You would need a pound of rhubarb or a pound of rhubarb and strawberries mixed and another spoonful of cornstarch or tapioca to thicken the extra juices. I really do prefer quick-cooking tapioca as the thickener and there is a chart for thickening fruit pie based on cups of fruit, and it may be printed on the box.
Melissa! Fantastic tweaks and clear advice for others! Love it. It is time to be baking and cooking with all of these fantastic fruits!
I really do prefer quick-cooking tapioca as the thickener and there is a chart for thickening fruit pie based on cups of fruit, and it may be printed on the box.
Great recipe! I’m dairy free so used a dairy free spread in place of butter. I also added vanilla bean to the fruit mixture. A bit of orange rind might be nice too. I added a handful of chopped almonds and 2 TBSP desiccated coconut to the crumble too balance the sweetness a bit. And had run out of brown sugar so replaced it with coconut sugar. However it still was very sweet – so next time might reduce the sugar in the fruit. I served mine with lactose free custard and my husband had cream. We both really enjoyed this and I’ll definitely make it agaun. Thanks for a great recipe.
Melanie, thank you for writing and we are thrilled that our recipes are bringing delicious experiences into your life! I assume that you both tolerated the changes well, which is great for you to know about yourself. I will just point out for others reading this that while tweaking baking recipes can often be problematic in terms of still getting a good result, when one is following the low FODMAP diet we must also stay aware of FODMAPs and FODMAP Stacking. Both almonds and coconut sugar veer into high FODMAP territory very quickly. Only 1 teaspoon of coconut sugar is low FODMAP. Also the sweetening levels of various sugars will yield different results. That said, I am so happy you enjoyed this recipe. I can’t get enough rhubarb! Next week I will be working on a rhubarb cheesecake tart with a browned butter streusel!
Delicious! My breakfast this morning with coffee!
Sounds like a perfect combo to us. If you eat any kind of yogurt, a dollop is lovely, too. Adds a texture and additional protein.
This is to die for. Followed the recipe exactly! I am new and looking forward to trying out more of your recipes. Thanks for expertise!
So glad you loved it. It is a bonus when something so easy has such big flavor and texture pay-offs!