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

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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!

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Comments Rating 4 (2 reviews)

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  1. MB July 2, 2021
    • Rachel Pauls Food July 2, 2021
  2. Tricia F September 17, 2021
    • Rachel Pauls Food September 17, 2021
  3. The Mrs June 13, 2023
    • Anonymous June 13, 2023
    • Rachel Pauls Food June 13, 2023

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