Rhubarb and Strawberry Crumble

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Ingredients for stewed rhubarb (serves 8-10 depending on size of rhubarb bunch):

1 bunch rhubarb, roughly diced

15 strawberries 

1 tbs sugar

Sprinkle of cinnamon 

1/2 cup water 



1. Place all ingredients in a saucepan and cook for 10 minutes or until boiling.

2. Reduce heat and simmer for a further 20 minutes or until the stew becomes thick

3. You can eat as is, with some lactose free custard or Greek yoghurt or follow the next steps to make it into a crumble.


Ingredients for 1individual crumble:

1/4 cup rolled oats 

2 tsp butter 

Sprinkle of cinnamon 

2 tsp chia seeds

1 tsp sugar

1 tbs almond meal 

1/2 cup stewed rhubarb (from above)



1. Preheat oven to 180

2. In a bowl, mix ingredients with fingers until the butter is distributed through the porridge mix 

3. Pour 1/2 cup of stewed rhubarb in a little ramekin dish and top with crumble mix

4. Bake in the oven for 20 minutes or until brown and crispy. Serve with Greek yoghurt or lactose free yoghurt




Low FODMAP info for those with IBS:

1 cup rhubarb chopped is low FODMAP 

10 strawberries are low FODMAP 

1/2 cup rolled oats are low FODMAP 

2 tbs chia seeds are low FODMAP 

1/4 cup almond meal is low FODMAP