Summer is here and it’s time to enjoy fresh food from the garden or farmers market! I have a rhubarb plant tucked into the corner of my yard and it’s the first thing I can harvest each year. One of the things we look forward to is a warm Rhubarb Crumble, spooned over ice cream (or frozen coconut, rice or soy milk for those of us with dairy intolerances!). A FODMAP-Free Rhubarb Crumble is a wonderful spring and summer treat…
I adapted this recipe from the one printed on the back of the GoGo Quinoa package. Apples are a no-go, so it took just a little tweaking to make this into a FODMAP-Free Rhubarb Crumble recipe.
FODMAP-Free Rhubarb Crumble
- 8×8 pan
- Chopped rhubarb, enough to fill at least 1/2 the depth of the pan
- 6 Tbsp sugar
- 2 tsp. cinnamon
- 2 tsp. Earth Balance dairy free baking margarine
Grease the pan, add the chopped rhubarb. Mix the sugar and cinnamon together and sprinkle over the rhubarb. Add small dots of margarine to the top.
For the crumble:
- 4 tsp Earth Balance dairy free margarine
- 1/2 cup brown sugar
- 1/2 cup gluten free flour
- 1/2 cup quinoa flakes
Melt the margarine and toss with the sugar, flour and flakes. Spoon this over the rhubarb in the pan. Cover with foil and bake at 350 degrees for 15 minutes. Uncover and bake until crust is golden and rhubarb is tender (approximately 25 minutes).
This is a terrific way to use rhubarb. Rhubarb is given the green light on the Monash FODMAP app, so it’s nice to have this option for fresh fruit!