Raspberry and Rhubarb Crumble

This crumble is Low FODMAP in single servings, gluten free, egg free and low refined sugar.

  • Total time: approximately 40 minutes
  • Serves: 5

Crumble Ingredients:

  • 1/2 cup of White Rice Flour
  • 1/4 cup of Tapioca Flour
  • 1/4 cup of Brown Rice Flour
  • 1/4 cup of Brown Sugar
  • 1 tsp of Baking Powder
  • 1/2 tsp of ground Cinnamon
  • 1/2 tsp of Vanilla extract
  • 1/4 tsp of Ground Nutmeg (optional)
  • Sprinkle of Salt
  • 3/4 cup of Butter- room temp

Fruit Filling Ingredients:

  • 4 Stalks of Rhubarb- chopped into 5cm lengths
  • 3/4 cup of Raspberries
  • 1/2 cup of Water
  • 3 Tbsp of Rice Malt syrup
  • 2 Tbsp of Brown Sugar
  • 1 heaped Tbsp of Cornflour- dissolved in a small amount of water to create a paste


Preheat oven to 180 degrees Celsius and grease a medium sized oven dish. Then start by preparing the crumble mixture. In a bowl add all dry ingredients together and whisk to combine. Chop the butter into small cubes and slowly mix through the mixture with your fingertips, until it creates a crumbly texture. Lastly add the vanilla extract and stir gently through the crumbs.

To make the fruit filling, in a medium saucepan over a medium to low heat, stew the rhubarb, raspberries, water and rice malt syrup together. Stirring gently until the rhubarb becomes soft but not stringy. Then add the brown sugar and mix to combine. Finally stir through the cornflour paste, turning the temperature up to allow the mixture to thicken. If you think the filling needs to thicken more, you can definitely add more cornflour paste until it becomes the right consistency. You don’t want it to be too runny, as it won’t be able to hold the crumble mixture.

Once the fruit filling is ready pour it into the greased oven dish, and spread evenly. Then sprinkle the crumble mixture over the top creating a thick layer. Place in the oven and cook for approximately 20 minutes or until golden on the top. Remove from the oven and enjoy while warm.

Recipe Notes:

This crumble can be quite tart because of the natural flavours from the rhubarb. Personally I love the punch this brings, but if you prefer your crumble to be sweeter then you can add more sugar whilst stewing the fruit.

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