Low FODMAP serve
Our delicious low FODMAP rhubarb crumble is perfect for the colder winter months! Made with our world first low FODMAP plain wheat flour, this recipe is easy to make and perfect for baking with the whole family! Best served warm, enjoy your rhubarb crumble with a scoop of lactose free ice cream after dinner. Don’t be afraid to add your favourite low FODMAP fruits on top or to the filling, we recommend strawberries, raspberries, or blueberries! We love seeing your baking; so be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
⅔ cup (150g) butter, at room temperature
⅓ cup (95g) caster sugar
1 teaspoon (6g) vanilla essence
1 (55g) XL egg
¾ cup (115g) Lo-Fo Pantry All Purpose/Plain Flour
1 teaspoon (6.5g) baking powder
pinch (1g) salt
¼ cup (60 ml, 2 fl oz) lactose free milk
¼ cup (25g) desiccated coconut
¼ cup (60g) butter
½ cup (75g) Lo-Fo Pantry All Purpose/Plain Flour
¼ cup (40g) brown sugar
½ cup (50g) rolled oats
¾ cup (185g, 6.5 oz) Lactose Free Vanilla Custard (Liddell’s)
1 bunch rhubarb, trimmed and cut into 8cm (3 inches) lengths
1 orange rind plus the juice of the orange
¼ cup (40g) brown sugar
Preheat oven to 160°C fan-forced (320°F). Grease an 18cm x 28cm rectangular brownie/slice pan. Line base and sides with baking paper, allowing sides to overhang.
Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg. Then fold in flour, baking powder, salt, coconut and milk.
Pour the mixture into the prepared pan. Spread the top evenly with a spatula. Bake for 15-20 minutes or until cooked.
Meanwhile, rub 60g butter into ½ cup flour until it resembles coarse breadcrumbs. Stir in ¼ cup of brown sugar and then the ½ cup rolled oats.
Stew rhubarb by placing the diced rhubarb into a large saucepan with ¼ cup brown sugar, orange rind and juice. Cover and bring to a simmer then cook covered, stirring occasionally for 6 minutes or until soft.
Spread Lactose Free Vanilla Custard over the slice base. Place stewed rhubarb on top and then sprinkle with the oat crumble. Bake at 180°C/160°C fan-forced for 25-30minutes or until golden. Cool in pan then cut into squares.
Recipe by FODMAP Friendly
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet