The Best Low-FODMAP Strawberry Rhubarb Crumb Pie; Gluten-free

Low-FODMAP Strawberry Rhubarb Crumb Pie is sheer bliss.  This is a sweet, tart and absolutely amazing low-FODMAP pie.  We are so lucky that both strawberries and rhubarb are low-FODMAP because isn’t this the best pie recipe that exists?

I love a low-FODMAP crumb topping and this low-FODMAP strawberry rhubarb pie does not disappoint!  Perfect crumbly, crunchy combination.  If you love this kind of topping on your yogurt or oatmeal, check out my low-FODMAP crumbilicious topping recipe also!

Enjoy this low-FODMAP summery pie all year long with frozen strawberries and rhubarb.  Serve it with vegan low-FODMAP coconut vanilla bean whipped cream or low-FODMAP french vanilla ice cream.

For more recipe ideas, check out over 400 more low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

The Best Low-FODMAP Strawberry Rhubarb Crumb Pie; Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING

Servings: 10-12

Prep time: 15 min

Bake time: 45-55 min (Plus 10 minutes if you opt to par-bake your crust in advance)

• As ovens vary, yours may need more or less time

Total time: 60-80 minutes

Bake temp: 400 F for 10 min, then 350 F for 35-45 min (add additional 3-5 minutes if using frozen fruit in recipe)

Ingredients

For Low-FODMAP Strawberry Rhubarb Pie:

• 1 egg
• 1 cup sugar
• 2 tbsps gluten-free, low-FODMAP flour
• 1 tsp xanthan gum (if not already added to your flour choice)
• 1 tsp vanilla extract
• 3 cups fresh rhubarb (about 340 g)
  • Can also use frozen
  • Chop rhubarb into 1/2 inch thick pieces
  • I used frozen rhubarb and frozen strawberries
  • 150g is one tested low-FODMAP serve on the MONASH app, but no FODMAPs were detected in rhubarb at this level
• 2 cups (about 300g)  fresh or frozen strawberries, no sugar added
  • Cut into halves or pieces
  • If using frozen fruit, add 1/4 cup tapioca starch or cornstarch to recipe to keep it thicker
  • 65g is one low-FODMAP serving due to fructose
• 1 unbaked or par-baked (blind baked) low-FODMAP traditional pie shell, 9 inches (click here for my amazing low-FODMAP pie crust recipe)
  • Hint: For a dairy-free pie, try my low-FODMAP Oat and Nut Pie Crust instead

For Low-FODMAP Crumb Topping:

• 6 tbsps coconut oil
• 1/3 cup light brown sugar
• 1/3 cup white sugar
• 1 tsp cinnamon
• 1/2 tsp xanthan gum (if not added to your flour choice)
• 3/4 cup low-FODMAP, gluten free flour (I used Authentic Foods GF Classical blend)
• 1/2 cup traditional rolled oats

Directions

• Preheat oven to 400 F and place a baking sheet in oven to heat for your pie to rest on

Prepare the low-FODMAP Strawberry-Rhubarb Filling

• In a large bowl, beat egg
• Add flour, sugar, vanilla and xanthan gum (optional)
• Mix well
• Gently fold in rhubarb and strawberries
• Pour into unbaked or blind/par-baked low-FODMAP traditional pie shell

Prepare the low-FODMAP Crumble Top

• Combine all the ingredients EXCEPT the coconut oil in a bowl or measuring cup
• Melt butter/oil in microwave for 30 seconds
• Add to the sugar mixture slowly and mix well, will be crumbly and in small clumps

Finalize the Low-FODMAP Pie

• Sprinkle the crumb topping over the fruit in the pie shell

• If desired-  use a crust protector (I used this for the entire bake time)
• Bake at 400 F for 10 minutes
• Reduce heat to 350 F and bake for 35-45 mins or until golden brown and bubbly
• Cool on a wire rack
• Serve with low-FODMAP coconut whipped cream or low-FODMAP vanilla ice cream

• This low-FODMAP Strawberry Rhubarb pie is soooo tart and sweet and the crust is just perfect!