Low FODMAP Roast Rhubarb with Custard & Ginger Crumbs
Low FODMAP Roast Rhubarb with Custard & Ginger Crumbs
Low FODMAP roast rhubarb and creamy vanilla custard topped with ginger crumbs makes a lovely dessert. This low FODMAP recipe is easy enough to whip up on a weeknight but delicious enough to serve at special occasions like Thanksgiving or Christmas dinner.
Creating ginger crumbs: We used our soft ginger cookies to create yummy ginger crumbs, however you can use any low FODMAP ginger cookies.
FODMAP note on custard: Make sure the custard powder does not contain milk powder.
Ingredients
Make gluten freeRoast Rhubarb
Ginger Crumbs
Vanilla Custard
custard powder
FODMAP
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Preheat the oven to 180°C (355°F) bake function.Line a roasting tray with nonstick baking paper. Arrange the rhubarb in the prepared tray. Scatter over the sugar and roast for 10-15 minutes, until the rhubarb is tender, but holds its shape.
- While the rhubarb roasts, make the ginger crumbs and custard. Crumble the soft ginger cookies. Place in the roasting tray, sprinkle the brown sugar, ginger and cinnamon. Bake for 10 to 12 minutes, until golden (turn once while cooking).
- Make the custard. In a large microwave safe bowl, dissolve the custard powder and sugar in 60ml (1/4 cup) of low FODMAP milk. Then whisk through the rest of the milk and vanilla essence. Place in the microwave and heat for 2 minutes, whisk and heat for another 2 minutes. Whisk again and heat in 1 minute bursts until thick (the custard will continue to thicken as it cools).
- Serve the roast rhubarb with the custard and top with ginger crumbs.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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