This zesty Low FODMAP Strawberry Rhubarb Crisp is made with fresh strawberries, tart rhubarb, pure maple syrup, gluten-free rolled oats, and almond flour. This recipe creates a bright, buttery, and sweet dessert that is a perfect summer treat. It is an ideal light dessert for a family gathering, providing enough for 6 people to enjoy a warm, comforting bowl.

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Low FODMAP Strawberry Rhubarb Crisp Ingredients

For the Fruit Filling:

2 cups chopped strawberries
2 cups chopped rhubarb
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the Crisp Topping:

1 cup gluten-free rolled oats
1/2 cup almond flour (ensure a safe serving of 24g per person)
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
Pinch of salt
1/4 cup melted lactose-free butter (or melted coconut oil)

Low FODMAP Strawberry Rhubarb Crisp Recipe

How To Make Low FODMAP Strawberry Rhubarb Crisp

Prepare your equipment: Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish to prevent sticking.
Combine the fruit filling: In a large bowl, mix the chopped strawberries, rhubarb, maple syrup, lemon juice, cornstarch, vanilla, and salt until the fruit is well coated.
Arrange the fruit: Pour the strawberry and rhubarb mixture into your prepared baking dish and spread it into an even layer.
Mix the dry topping: In a separate bowl, stir together the gluten-free oats, almond flour, brown sugar, cinnamon, and salt.
Create the crumble: Pour the melted lactose-free butter over the oat mixture and stir until it looks like moist crumbs.
Add the topping: Sprinkle the oat crumble evenly over the fruit layer in the baking dish.
Bake until golden: Place the dish in the oven for 30–35 minutes until the fruit juices are bubbling and the topping is crisp and golden brown.
Cool and serve: Let the crisp rest for 10–15 minutes to allow the juices to thicken slightly before serving warm.

Recipe Tips

Use Firm Rhubarb: Choose stalks that are firm and crisp. If the rhubarb is soft, it may become too mushy during the baking process.
Measure Almond Flour Carefully: Almond flour is Low FODMAP in small amounts. Sticking to the measured 1/2 cup for the whole recipe ensures each serving stays within the safe limit.
Don’t Skip the Cornstarch: The cornstarch acts as a thickener. It turns the fruit juices into a glossy sauce rather than a watery mess.
Check for Bubbles: You will know the crisp is done when you see the red fruit juices bubbling up around the edges of the pan.

What To Serve Strawberry Rhubarb Crisp

This fruity dessert is delightful when served warm with a scoop of lactose-free vanilla ice cream or a dollop of lactose-free Greek yogurt. For a simple brunch twist, you can even serve a small portion alongside a cup of ginger tea. If you want more crunch, a few toasted pecans make a great addition.

How To Store Strawberry Rhubarb Crisp Leftovers

Refrigerate: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. The topping may soften slightly over time.
Freeze: You can freeze the baked crisp for up to 2 months. Thaw it in the refrigerator overnight and reheat it in the oven to crisp up the topping again.

Low FODMAP Strawberry Rhubarb Crisp Nutrition Facts

Serving size: 1 portion (1/6th of the recipe)
Calories: 215 kcal
Total Fat: 9.5g
Saturated Fat: 4.2g
Cholesterol: 20mg
Sodium: 85mg
Total Carbohydrate: 31g
Dietary Fiber: 3.5g
Sugars: 18g
Protein: 3g

Frequently Asked Questions

Is rhubarb safe for a Low FODMAP diet? Yes, rhubarb is considered a Low FODMAP food and is safe to enjoy. It adds a wonderful tartness that balances the sweetness of the strawberries perfectly.
Can I use frozen fruit for this recipe? You can use frozen strawberries and rhubarb, but do not thaw them first. You may need to add an extra 5-10 minutes to the baking time to ensure the filling gets hot and bubbly.
What is a safe serving of almond flour? According to Monash University, a serving of about 24 grams of almond flour is Low FODMAP. This recipe uses 1/2 cup for 6 servings, which keeps each portion well within the safe range.