Low-FODMAP strawberry rhubarb crumble 

This Low-FODMAP strawberry rhubarb crumble is delicious as a dessert. It is best served lukewarm and garnished with a scoop of (homemade) lactose-free ice cream. 

For 4 people   

Ingredients for the crumble topping  

• 125 g gluten-free oat flour  
• 120 g lactose-free butter (or vegetable margarine)  
• 40 g brown sugar  
• 1 teaspoon of cinnamon  
• Pinch of salt 

Ingredients for the filling:  

•  250 g strawberries   
• 400 g rhubarb  
• 1 tablespoon sugar (or to taste)  
• 1 tablespoon honey 

Ingredients for the topping 

•  4 scoops of lactose-free ice cream (you can find the recipe here)  
• Mint leaf 

Instructions for making the Low-FODMAP crumble cake:   

1. Preheat the oven to 180 degrees   
2. Peel the rhubarb and cut it into pieces of about 1 cm. Cut the strawberries into quarters   
3. Mix the rhubarb, strawberries, sugar and honey and divide between 4 baking dishes with a diameter of 20 cm.   
4. In a bowl, mix the oat flour with the brown sugar, cinnamon and a pinch of salt. Add the butter to this little by little and knead until it forms a crumbly dough.   
5. Divide the crumble over the strawberry and rhubarb layer and place the dishes in the oven for about 20-25 minutes, or until the crumble is golden brown.   
6. OIptional: serve with a scoop of lactose-free ice cream and a mint leaf  

Enjoy.