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Berry and Rhubarb Crumble Low FODMAP



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

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.


    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.


    Add cornflour and strawberries.  Cook 3 minutes/80 degrees/ speed 1.  


    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.  


    Add remaining ingredients.   Turbo x 2.


    Spread topping evenly over fruit in dish.


    Bake in preheated oven for 30 minutes.  


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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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  • 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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