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Low FODMAP Mixed Berry and Rhubarb Crumble

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.

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