Low FODMAP Roast Rhubarb with Custard And Ginger Crumbs

Ingredients

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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

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • roasting tray
  • large mixing bowl

Roast Rhubarb with Custard & Ginger Crumbs

COOKS IN 20 MIN SERVES 4
BY ALANA SCOTT REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Dessert, Vegetarian Options

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
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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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 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 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
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  1. 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.
  2. 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).
  3. 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).
  4. 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