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.
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.