Looking for a cosy pudding that will not fight back later? This low FODMAP rhubarb crumble recipe was made with Crohn’s in mind, so you can enjoy a proper spoon-and-sigh moment without second guessing every bite. Traditional crumbles can be heavy on triggers, which is a cruel punchline to a lovely dessert. This version keeps the pleasure, trims the risk, and stays focused on gut-friendly ingredients and calm digestive health.
Low FODMAP rhubarb crumble recipe
Below is our easy rhubarb crumble recipe, kept simple for everyday cooking. It is a FODMAP-friendly dessert with options for a gluten-free rhubarb crumble and a lactose-free crumble topping.
Low FODMAP Rhubarb Crumble
Equipment
- Mixing bowl
- Baking dish (20cm square)
- Measuring jug
- Wooden spoon
- Kitchen scales
Ingredients
- 400 g fresh rhubarb chopped
- 60 g granulated sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 100 g gluten-free plain flour
- 50 g gluten-free oats
- 60 g dairy-free spread or butter low-lactose if tolerated
- 30 g light brown sugar
Instructions
- Preheat the oven to 180°C (fan) or 200°C (conventional).
- Place the chopped rhubarb in a mixing bowl. Add granulated sugar, cornflour, and vanilla extract. Toss to coat evenly.
- Transfer the rhubarb mixture into a baking dish and spread out evenly.
- In a separate bowl, combine the gluten-free flour and oats. Rub in the dairy-free spread or butter with your fingers until the mixture resembles breadcrumbs. Stir in the light brown sugar.
- Sprinkle the crumble topping evenly over the rhubarb.
- Bake for 30–35 minutes until the topping is golden and the rhubarb is bubbling at the edges.
- Allow to cool slightly before serving.
Notes
Crohn’s-friendly tips and swaps
- Keep it a simple low FODMAP dessert by using a maple syrup sweetener and a low sugar approach. Taste your rhubarb first, then sweeten gradually.
- For an oat crisp topping use certified gluten-free oats. If oats are tricky for you, try an almond flour topping instead.
- This crumble topping recipe aims for light, golden crunch. If you prefer softer texture during a flare, bake covered for part of the time, then uncover to finish.
- Use only rhubarb stalks. Trim ends well. Rhubarb leaves are not edible.
- Choose a medium baking dish so the fruit bubbles and the top stays crisp, not soggy.
Portion sizes and FODMAP notes
Rhubarb stalks are naturally low FODMAP in typical serving sizes, which is why a gut-friendly rhubarb crumble works so well. Oats and almonds are also portion dependent. Start with a modest bowl, see how you feel, then adjust next time. Safe fruits for FODMAP diet can vary by portion, so check current guidance or ask a registered dietitian if you are unsure.
Serving suggestions
- Keep it light with dairy-free yoghurt for a lactose-free crumble topping vibe.
- For weekend comfort, add warm lactose-free custard.
- Chill leftovers for a summer rhubarb dessert, then reheat gently or eat cold.
Ingredient notes
- Rhubarb brings sharp-sweet flavour with fewer fermentable carbs than many fruits, helpful when you want a healthy rhubarb crumble.
- Maple syrup is often better tolerated than some other sweeteners on a low FODMAP crumble topping.
- Butter gives great flavour. If needed, swap for a suitable dairy-free fat.
How to make rhubarb crumble calmly
Prep the fruit, mix the top, bake until the juices bubble and the top is golden. That is it. Simple steps, small tweaks, big comfort.
Storage and make ahead
- Fridge: Up to 3 days, covered. Reheat until piping hot or enjoy cold.
- Freezer: Bake, cool, portion, then freeze. Reheat from chilled for best texture.
Medical disclaimer Remember, this blog post is intended for informational purposes only and should not be construed as medical advice. Always consult with your doctor to discuss your individual situation and determine the best course of treatment for you. Do not start or stop medications without speaking to a doctor. Do not change your diet without speaking to your doctor or a healthcare professional.
