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

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low fodmap strawberry rhubarb pie

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)


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)

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


  • 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

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

Comments Rating 4 (2 reviews)

7 Responses

  1. Something Went Wrong

    I made this pie as directed but the rhubarb was still crunchy when the pie was done. It tasted good. The topping was delicious! I’m wondering if I should pre-cook the rhubarb next time. I’ve never had that happen with other rhubarb recipes.

    1. Hi MB,
      We did not have this problem, we used frozen rhubarb. Perhaps your stalks were less ripe? Sorry this happened. You may wish to increase the baking time by 15 minutes depending on the rhubarb used. We do not suggest pre-cooking the rhubarb. Thank you for your comments.

  2. Thank you Rachel for this great recipe! GF/Low fodmap baking is new to me and so I’d really like this pie to turn out. I will use frozen rhubarb as I want to mimic what you did. Did you use fresh or frozen berries?

    1. Hi Tricia!
      Thanks for your question!
      I used all frozen fruit for the pie. However, one reader suggested that her rhubarb did not get soft enough. Just pay attention and feel free to increase the bake time by 15 minutes until yours is the consistency you prefer. Good luck!

  3. Yummy!

    Just had a slice to myself and it is just too good! Rhubarb really mimics the tartness and texture of apples and I have really missed apple pie, but not anymore. Made the crumble with butter and did the pie bag with the pastry. No mess, no fuss! Just unadulterated goodness on a plate! Thanks for a lovely recipe. Will be making this again when the kids return for the summer.

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