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Rhubarb crumble is pretty high up there on my list of favourite deserts. In fact, it’s probably my number one desert if served with vanilla ice cream. Being FODMAP sensitive including wheat sensitive has it’s struggles. Because let’s face it, sometimes wheat/gluten free deserts don’t taste that great and I find it a bit hard when friends and family bite into their delicious cakes and deserts and I can’t have any. That’s why I’m so pleased that it’s still possible to make a really nice tasting dessert like this crumble which still taste absolutely delicious. In fact, It doesn’t even taste gluten free at all and my in-laws don’t even know it’s gluten free and they love it too.

You can choose to use other fruit or berries such as raspberries, strawberries, blueberries or a mix, but my favourite is rhubarb. At the time of making this crumble I was back in Wales and found some Rhubarb in the grand which I used but you can usually find it in the supermarket or green grocer.

When we lived in Wales full-time I had a few vegetable boxes but unfortunately nothing is growing in them at the moment as Im not there to tend to them. Luckily the Rhubarb was sill ok, if only a bit overgrown so I managed to save what I think was the last lot of the summer.

Rhubarb has that tart flavour I really like and together with a sweet crumble it taste so good.

It only take a few minutes to make the crumble which is another reason why I like it so much. I’m really not one for complicated things.


800g rhubarb (or you can mix rhubarb with strawberries or raspberries)
2 tsp sugar
1 pinch flaky sea salt
some butter to grease the pie dish


125g cold butter
1 cup (200ml)  gluten free flour mix
0.5 cup (100ml) oats (gluten free in you’re coeliac)
0.8 cup (150ml) sugar
1 tsp flaky sea salt 

To serve
Whipped cream, lactose free 
ice-cream, or whipped coconut cream


Serve 6 people

1. Preheat the oven to 225 •C

2. Crumble: cut the butter into smaller bits. 
With your finger tips mix together the butter, gluten free flour and oats. Mix in the sugar and finger salt.

3. Rinse the rhubarb and cut away any bad/brown bits. Cut into smaller cube size pieces then mix with the sugar, cinnamon and finger salt in a buttered pie dish, 28cm diameter.

4. Distribute the crumble mix evenly over the rhubarb and bake in the oven for 20-25 minutes until slightly golden brown.

5. For serving: Let it cool for a few minutes and serve with lactose free ice cream or lactose free whipped cream.