F&W Pick: Easy rhubarb crumble
Author: Lorraine Maher & Paula Mee
Photography by Joanne Murphy
Gill Books, €19.99
With 1 in 5 people in Ireland experiencing IBS-related issues with their stomach, the new Low FODMAP diet, which eliminates troublesome food groups for the gut, is becoming increasingly popular. The issue with this diet however, is the removal of cupboard staples such as bread, pasta, dairy onion and even garlic. With over 100 recipes, Lorraine Maher and Paula Mee have pulled together a series of mealtime solutions to help you enjoy a variety of tasty dishes while allowing you to stay on plan. As well as bright photography and in-depth nutritional guides for each recipe, we also love that they haven’t tried to eliminate dessert from the menu.
Easy rhubarb crumble
- 150g light brown sugar
- 90g oats or gluten-free flour (or a combination of both)
- 2 tablespoons mixed seeds
- ½ teaspoon ground nutmeg
- 75g butter, chilled and cut into small pieces
- 500g rhubarb
- 2 tablespoons water
- 2 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 125g frozen raspberries
- Preheat the oven to 180°C. Grease a 25cm x 18cm baking dish.
- In a medium bowl, mix the sugar, oats or flour, seeds and nutmeg together. With your hands, work in the butter until large, moist clumps form. Set aside.
- Cut the rhubarb into 2.5–5cm pieces. Place in a saucepan with the water, maple syrup and cinnamon and simmer for about 10 minutes. Add the raspberries and stew gently for another 10 minutes.
- Spread the stewed rhubarb and raspberries into the greased dish, then spoon the crumble topping over the fruit. Bake in the oven for 25 minutes, until the crumble is golden brown and the fruit is bubbling.