Tart rhubarb combines with a crunchy topping in this gluten-free and Low FODMAP Rhubarb Crisp. Perfect served warm with lactose-free vanilla ice cream.
Post Updated 06/17/2022
What is rhubarb? And is it safe for a low-FODMAP diet? According to the Rhubarb Compendium, it is a vegetable, although many people mistakenly think rhubarb is a fruit. While a good source of fiber, it is very low in sugar. Hence the very tart taste. According to the Monash App, rhubarb is a low-FODMAP food. It’s definitely worth trying this tart treat.
I’ve always been a big fan of rhubarb. My mom used to grow it her garden when I was little. Her favorite recipe to make with rhubarb was rhubarb meringue pie, which was absolutely delicious. My personal favorite rhubarb desserts are crisps and crumb pies. Crisps are so easy to make, so that’s what I usually turn to when I find a nice bunch of rhubarb. I’m also not a very good pie maker as crusts vex me, so a crisp it usually is. This year I decided to try making a low-FODMAP version of a rhubarb crisp after finding some rhubarb at the St. Joseph, Minnesota Farmer’s Market.
It was not very difficult to make rhubarb crisp low-FODMAP. Rhubarb and sugar are both low-FODMAP (in 1 cup and 1/4 cup serving sizes, respectively). The main issue is flour, but that is easily replaced with my gluten-free flour blend. I’ve had quite a few failures in the kitchen lately, but I’m happy to say that this recipe for Low FODMAP Rhubarb Crisp is a winner!
You may enjoy these other low-FODMAP desserts from my collection:
Low FODMAP Rhubarb Crisp
Ingredients
- 4 cups chopped rhubarb
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Topping:
- 1/4 cup unsalted butter
- 1/2 cup Dianne’s Gluten-Free, Low-FODMAP Flour Blend
- 1/2 cup old fashioned rolled oats (gluten-free if needed)
- 1/2 cup packed brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the rhubarb, sugar, cornstarch, and salt. Spread evenly in the bottom of an 8" square baking pan.
- In a small saucepan, melt the butter over low heat. Remove from heat and set aside to cool a few minutes. Stir in the ½ cup flour blend, oats, brown sugar, and cinnamon. Spread mixture evenly over top of rhubarb mixture.
- Bake for 40 to 45 minutes, or until browned and bubbly.
- Serve warm with a little lactose-free vanilla ice cream or fresh whipped cream!
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I'm definitely going to make this later this week when my mom comes down to visit… This way I'll be able to celebrate her birthday with her. Thanks for the gorgeous recipe!
suggested Whiskey BBQ Beef Jerky
Is gluten-free baking flour usable instead of your white rice flour blend? Or will the flour not be the same, consistency-wise?
Yes, I think any gluten-free flour blend would work in this recipe.
Made this today. Very good!