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Berry and Rhubarb Crumble Low FODMAP


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Ingredients

10 portion(s)

Fruit filling

  • 3 or 4 stalks rhubarb, sliced
  • 50 grams sugar
  • 1 tablespoon gluten free cornflour
  • 300 grams strawberries, fresh or frozen
  • 250 grams frozen raspberries*, adjust amount to taste

Crumble topping

  • 60 grams Butter
  • 180 grams almonds
  • 75 grams Desiccated or shredded Coconut
  • 55 grams rice flour
  • 50 grams brown sugar
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Recipe's preparation

    Fruit filling
  1. If using frozen strawberries remove from the freezer to defrost.  Prepare baking dish and preheat oven to 180 degrees celcius.

  2.  

    Cook rhubarb 5 minutes/80 degrees/speed 1.  Scrape down sides and cook a further 5 minutes/80 degrees/speed 1.  Rhubarb should be soft and breaking down.

  3.  

    Add cornflour and strawberries.  Cook 3 minutes/80 degrees/Counter-clockwise operation speed 1.  

  4.  

    Pour mix into prepared dish.  Top evenly with frozen raspberries.  Use more or less raspberries as per your taste.

  5. Crumble topping
  6. Mill almonds to meal - 4seconds/speed 9.  

  7.  

    Add remaining ingredients.  Closed lid Turbo x 2.

  8.  

    Spread topping evenly over fruit in dish.

  9.  

    Bake in preheated oven for 30 minutes.  

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Accessories you need

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Tip

Brown sugar in topping can be replaced with 3 tablespoons of maple syrup.

I used this the next day in the kids lunchboxes with a spoon. It was a hit.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi...I’d love to make this tomorrow. I only have...

    Submitted by jac.collis on 10. December 2017 - 01:03.

    Hi...I’d love to make this tomorrow. I only have frozen chopped rhubarb...how many grams would 3-4 stalks be approx? I have no idea as I’ve never cooked rhubarb before...

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  • Beautiful dessert. I've only

    Submitted by dtheg on 10. September 2016 - 16:04.

    Beautiful dessert. I've only made with frozen blueberries up to now but the crumble is just wonderful. Thank-you!!  

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  • Fabulous dessert! The crumble

    Submitted by Sarah F on 21. May 2016 - 16:11.

    Fabulous dessert! The crumble was so yummy!

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  • This recipe went down a treat

    Submitted by CalT on 9. May 2016 - 07:36.

    This recipe went down a treat & it made 6 serves.

    The instructions on what to do with the 50g sugar for the fruit filling is missing, but I just added it over the rhubarb before cooking and everything worked out!  I also used fresh raspberries rather than frozen.

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  • No water. 

    Submitted by tarasimone on 20. November 2015 - 00:46.

    No water. 

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  • Just wondering if you are

    Submitted by PeppaPig on 5. September 2015 - 13:35.

    Just wondering if you are supposed to add water when cooking the rhubarb?  

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