Rhubarb and Raspberry Crumble Slice

This slice is Low FODMAP in single serving sizes, nut free, egg free and gluten free if using certified oats.

Serves: 9

Slice Base and Crumble Ingredients:

  • 1/2 cup of White Rice flour
  • 1/4 cup of GF Flour mix
  • 1/4 cup of Tapioca Flour
  • 1/2 cup of GF certified oats
  • 1/2 tsp of Baking Powder
  • 2 tbsp of Brown sugar
  • Sprinkle of Salt
  • 1/4 tsp of Ground Cinnamon
  • 1/4 tsp of Ground Nutmeg
  • 1 tsp of Vanilla Extract
  • 1 tbsp of Rice Malt Syrup
  • 150g of Butter (or dairy free spread if needed)- melted

Rhubarb & Raspberry Filling Ingredients:

  • 6 stalks of rhubarb, chopped into 5cm lengths
  • 1/2 cup of Raspberries (I used frozen)
  • 1/2 cup of Water
  • 3 Tbsp of Rice Malt Syrup
  • 1 tsp of Vanilla Extract
  • 1 tbsp of Cornflour, dissolved in water to create a paste


Preheat oven to 180 degrees Celsius and line a slice tin with baking paper. Then start by preparing the base mixture. To do this add all of the dry ingredients into a medium sized bowl and mix to combine. Next add the vanilla extract, rice malt syrup and melted butter into the dry ingredients, mixing until the wet and dry ingredients are fully combined. Put this mixture aside.

Then prepare the rhubarb and raspberry filling mixture. Add the rhubarb, raspberries, water, rice malt syrup and vanilla into a medium sized saucepan. Place this over a medium to low heat until the fruit becomes soft. Stir this mixture continuously and make sure that the rhubarb doesn’t stew for to long (this will cause it to become stringy). Once the fruit is soft, pour in the cornflour paste and stir gently to thicken. Remove from the heat and sit aside.

To construct the slice, firstly add around half of the base mixture onto the bottom of the lined tray, making sure there is an even layer of the mixture. Then pour the rhubarb and raspberry mixture on top of this, spreading evenly over the base. Finally crumble the rest of the base mixture, and place on top of the rhubarb and raspberry mixture. Place in the oven and cook for around 20-25 minutes. Remove from the oven and allow too cool, this will help the fruit mixture to set more.

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