Roast Rhubarb with Custard & Ginger Crumbs
Ingredients
- Imperial Units |
- Metric Units
Servings:
Roast Rhubarb
400
fresh rhubarb (cut into 5cm 2 inch pieces)
1
white sugar
Ginger Crumbs
6
soft ginger cookie
1
brown sugar
1
ground cinnamon*
0.125
ground ginger (just a sprinkle)*
Vanilla Custard
2
custard powder*
1
white sugar
0.5
vanilla extract
500
low FODMAP milk
Equipment
- roasting tray
- large mixing bowl
Roast Rhubarb with Custard & Ginger Crumbs
Roast rhubarb and creamy vanilla custard topped with ginger crumbs makes a lovely dessert. It's easy enough to whip up on a week night 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.
- Gluten Free Option
- Low FODMAP
- Dairy Free
- Egg Free
- Nut Free
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
329
Fat
9.6g
Saturates
1.9g
Protein
2.7g
Carbs
56.5g
Sugars
28.8g
Fibre
3.2g
Salt
0.2g
Iron
1.2mg
Calcium
282.7mg
Calories
293
Fat
10g
Saturates
2.1g
Protein
3.3g
Carbs
46.5g
Sugars
23.2g
Fibre
3g
Salt
0.3g
Iron
1.3mg
Calcium
365.2mg
Calories
333
Fat
10g
Saturates
2g
Protein
3.2g
Carbs
56.3g
Sugars
28.8g
Fibre
3.2g
Salt
0.3g
Iron
1.2mg
Calcium
282.7mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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.
Buying Tips
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.
Gluten Free Tips
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.
Dairy Free Tips
Ingredients
- Imperial Units |
- Metric Units
Servings:
Roast Rhubarb
400
fresh rhubarb (cut into 5cm 2 inch pieces)
1
white sugar
Ginger Crumbs
6
soft ginger cookie
1
brown sugar
1
ground cinnamon*
0.125
ground ginger (just a sprinkle)*
Vanilla Custard
2
custard powder*
1
white sugar
0.5
vanilla extract
500
low FODMAP milk
Equipment
- roasting tray
- large mixing bowl
