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.
Buy a custard powder that does not include milk powder or whey powder. We used Edmonds Gluten Free Custard Powder which contained maize cornflour, colours (beta-carotene, riboflavin), salt and flavour.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
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 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 alon... Read More