For the pastry

225g/8oz lactose free butter

55g/2oz caster sugar

2 eggs, preferably free range

340g/12oz white gluten free flour

For the filling

500g red rhubarb, sliced about 1cm/½in thick

250g strawberries, hulled and quartered

250g/9oz - 400g/14oz sugar

To serve

caster sugar for sprinkling

softly whipped lactose free cream

barbados sugar

Serves - 6


Preheat the oven to 180C/350F/Gas 4. First make the pastry. Cream the lactose free butter and sugar together by hand or in a food mixer (no need to over cream).

Add the eggs and beat for several minutes. Reduce speed and mix in the gluten free flour. Turn out onto a piece of floured greaseproof paper.

To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin.

Lay the strawberries and rhubarb in the pastry base and sprinkle with the sugar.

Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the strawberries and rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).

When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped lactose free cream and Barbados sugar.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Strawberry and rhubarb pie