specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

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  


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