Low FODMAP Rhubarb Crisp

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

Course Dessert

Cuisine American

Keyword gluten-free, low-fodmap, oats, rhubarb

Prep Time 15

Cook Time 45

Total Time 1

Servings people

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!