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Low-FODMAP Strawberry Rhubarb Crisp | Low FODMAP Diet by FODMAP Life

It’s rhubarb season and the only way I can think of celebrating is by pairing rhubarb with strawberries – quite possibly the best way to enjoy rhubarb.  I heard a story once about the day I was born.  My Mother had been waiting patiently for me to arrive and she was given some rhubarb from her uncle Tommy’s garden.  Not too long after, she was on her way to the hospital.  I was also told that my parents considered naming me Rhubarb, but I am truly content and appreciative with the name Colleen :).

To honor my Mother, and the three year anniversary of her passing today, I made some Low-FODMAP Strawberry Rhubarb Crisp.  It is delicious and can be enjoyed for dessert but also brunch too.  Pair it with some white tea (low-FODMAP) and top with whipped cream if you so desire (up to a 1/2 cup is low-FODMAP).

Rhubarb is low in calories and high in vitamin A, vitamin K, and the stalks are good sources of several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

*Please stick to one serving per sitting in order to keep this recipe low in FODMAPs for your tummy.   **Also, most everything I used in this recipe was organic but consuming organic foods is not the protocol for the low-FODMAP diet.  It’s just a way of healthy living if you’re able to swing it!

Low-FODMAP Strawberry Rhubarb Crisp

Servings: 8


For the fruit filling:

  • 1 cup organic strawberries, quartered
  • 1 cup organic rhubarb, sliced into small pieces
  • 5 tablespoons organic  maple syrup
  • 1 teaspoon organic lemon juice
  • 2 tablespoons tapioca pearls
  • dash of sea salt

For the topping:


  1. Preheat oven to 350°F (177°C).  Grease an 8″ x 8″ glass baking dish with butter or cooking spray.
  2. Add all ingredients for fruit filling into a medium-sized bowl and stir to combine.  Spoon into baking dish.
  3. Add all ingredients for topping into a medium-sized bowl and stir to combine.  Spread evenly onto fruit topping in baking dish.
  4. Bake for 30-35 minutes.  Remove from oven and allow to cool for at least 15-20 minutes.  Portion into 8 servings (ramekins work great) and top with whipped cream if desired.

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Be good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant

Founder FODMAP Life & BonCalme


Sources: Nutrition and you