Serves 4-6

The perfect Low FODMAP combination of tangy and sweet with a hint of citrus from lemon. Making this low FODMAP mixed berry rhubarb crumble the ultimate treat for your taste buds this winter.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 15 minutes
Cook time: 60 minutes

• 500g of rhubarb, sliced
• 1 cup each of frozen or fresh strawberries, blueberries, raspberries
• 50g unsalted butter, room temperature, diced
• 1/2 cup packed dark brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 tsp vanilla essence
• Lemon rind from 1 lemon, finely grated
• 2 tablespoons lemon juice

Crumble topping

• 185g butter, room temperature
• 1/2 cup all purpose or gluten free flour 
• 1/2 cup dark brown sugar
• 1 cup rolled oats
• 1/2 cup sliced almonds
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

1. Preheat the oven to 180 C. 
2. Combine sugar, cornstarch, ginger, cinnamon and vanilla in a bowl. Add the rhubarb, strawberries, mixed berries, lemon juice, lemon rind and butter. Toss all the ingredients together and place in the prepared baking dish. 
3. Combine all crumble ingredients in a separate mixing bowl.  Massage with your fingers until it forms a crumbly mixture. 
4. Sprinkle the crumble topping over the rhubarb and berry mixture.  Bake until the mixture is bubbling and rhubarb is tender, about 45-60 minutes.
5.  Serve your low FODMAP mixed berry rhubarb crumble with a scoop of vanilla bean ice-cream.