Low-FODMAP Strawberry Rhubarb Shortbread Bars; Gluten-free
July 17, 2021Printer Friendly Version
Do you love the British Baking Show? I do. Watching the show makes me crave rhubarb…and shortbread…and ‘tray bakes’ (and so many other delicious desserts).
This low-FODMAP Strawberry Rhubarb Shortbread Bar recipe is all of the above 🙂
We are talking about a…
- Flaky, buttery crust,
- A sweet and tart strawberry-rhubarb purée,
Baked into a….
- Rich and creamy low-FODMAP dessert.
It’s a cross between my 2 other favorites: low-FODMAP Key Lime Cheesecake Bars and low-FODMAP Lemon Bars!
These low-FODMAP Strawberry Rhubarb squares are truly scrummy. Like they say on the show! Scrumptious AND yummy!
Bet you can’t wait to make them!
Or if you like a fruit bar with a crumbly top, try my low-FODMAP Strawberry Oat Bars instead 🙂
You may also love:
- Low-FODMAP Strawberry Rhubarb Crumb Pie
- Low-FODMAP Raspberry Almond Coffee Cake
- Low-FODMAP Rhubarb Jam
- Low-FODMAP Raspberry Lemon Mini Biscuits
- Low-FODMAP Pink Lemonade Tart
- Low-FODMAP Strawberry Sheet Cake using Cake Mix
- Low-FODMAP Mini Strawberry, Lemon and Orange Trifles
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients ( *based on FODMAP data at time of posting)
Prep + Cook time: 25 min
Bake time: 40-45 minutes; divided
Total time: 1 hour 5 min to 1 hour 10 min
Equipment: 8 inch square baking pan, parchment paper, food processor
Bake: 350 F
For low-FODMAP crust:
Substitute low-FODMAP Oat & Nut Crust for vegan/dairy-free crust option
- 1 cup gluten-free flour with low-FODMAP ingredients (check out my bake off to see why I love Authentic Foods GF Classical Blend low-FODMAP flour)
- This brand does not contain added xanthan gum
- 1/4 cup granulated sugar
- 1 teaspoon xanthan gum (if not added to your flour choice)
- 5 tablespoons cold unsalted butter
- Butter does not contain FODMAPs
- Can also substitute a vegan spread such as Earth Balance
- 1 teaspoon vanilla extract
- Vegetable shortening or butter for greasing
For low-FODMAP Strawberry Rhubarb Layer:
- 1 & 1/2 cups (150 g) sliced fresh or frozen rhubarb
- FODMAPs are not detected in rhubarb
- It is not necessary to defrost it first
- 1 cup (165 g) sliced fresh strawberries, plus more for garnish (the riper the better!)
- 65g is one low-FODMAP serving
- Do not use frozen, as the water content in the recipe will be off
- 1/2 plus 1/3 cup granulated sugar; divided
- 2 tablespoons fresh lemon juice (1/2 lemon)
- 2 large eggs, plus 2 large egg yolks, room temperature
- 3 tablespoons tapioca starch or tapioca flour (acts as a thickener)
- You can substitute cornstarch, but if you are eating the squares after a few days, then they may become more runny due to a reaction with the acidic ingredients
- 1 teaspoon vanilla extract
- Garnish: fresh strawberries, confectioner’s sugar, low-FODMAP Vanilla Bean Coconut Whipped Cream
- Preheat oven to 350 F. Grease 8 inch square pan with vegetable shortening and line with parchment paper
- Combine flour, sugar and optional xanthan gum in mixer bowl or food processor (I used processor)
- Add butter and mix on low speed until crumbly (pulse for food processor)
- Add vanilla and mix well. You will need to use your hands a bit to form it.
- Press immediately in prepare pan and slightly up the sides
- Bake for 15-18 minutes until set and lightly golden
- While crust is baking, begin to prepare the filling (first steps below)
- Once crust is done, remove from the oven, but do not turn the oven off. Let crust cool on a wire rack until filling is ready
Prepare low-FODMAP Strawberry Rhubarb Layer:
- Combine rhubarb, strawberries, lemon juice and 1/2 cup granulated sugar in a medium saucepan
- Bring to a boil over medium-low heat and cook until fruit is softened and beginning to break down, 5-10 minutes, stirring to ensure it doesn’t burn
- Adjust your stovetop so it doesn’t boil over
- Remove from heat once fruit is softened and set aside to cool until crust is finished baking
- Once the crust is done and out of the oven, place the rhubarb/strawberry mixture in your food processor fitted with a steel blade and puree until very smooth, scraping down sides as necessary
- This should be just over 1 cup of liquid
- Add eggs, egg yolks, and 1/3 cup granulated sugar and process until smooth, about 15 to 20 seconds
- Add 3 tablespoons tapioca starch and vanilla, and pulse just until smooth
- Pour over prepared low-FODMAP tart crust
- Bake until completely set in middle, about 20 to 25 minutes
- As ovens vary, your oven may need more/less time
- Cool completely in the pan on a wire rack
- Once cooled, place in refrigerator and chill well, at least 2 hours (or up to 2 days) prior to serving
- Garnish with your choice of sliced strawberries, confectioner’s sugar and low-FODMAP Vanilla Bean Whipped Cream
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I’m curious if you thought of creating an app for the phones. It would be nice if I could keep track of what I ate and keeping within the program. Just a thought. Thanks.
We agree that this would be an excellent idea, and it is something that would be a much needed addition to this field. Thanks for the feedback!
Wondering how many calories a square will be…
I made this because it looked adorable and it is delicious as it looks- no modifications needed.
Hello and welcome! So happy to hear from you. Love the feedback. Please stay in touch!!