Wednesday, June 12, 2013

Low-FODMAP Rhubarb Crisp

Low-FODMAP Rhubarb Crisp /  Delicious as it Looks

What is rhubarb? And is it safe for a low-FODMAP diet? According to the Rhubarb Compendium, it is a vegetable, although many people mistakenly think it is a fruit. While a good source of fiber, it is very low in sugar. Hence the very tart taste. According to the Monash App, rhubarb is a low-FODMAP food. It's definitely worth trying this tart treat.



I've always been a big fan of rhubarb, with my favorite desserts being pies and crisps. Crisps are so easy to make, so that's what I usually turn to when I find a nice bunch of rhubarb. This year I decided to try making a low-FODMAP version of a rhubarb crisp after finding some rhubarb at the St. Joseph, Minnesota Farmer's Market.

Low-FODMAP Rhubarb Crisp /  Delicious as it Looks

I've had quite a few failures in the kitchen lately, but I'm happy to say that this recipe is a winner! I decided to use coconut palm sugar instead of brown sugar for the topping. Coconut palm sugar is a great alternative because it has a rich, caramel flavor.

Oh, something else I wanted to share related to this recipe is a new all-purpose flour blend that I've been using. It's a pretty basic blend and works in a variety of recipes. I call it White Rice Flour Blend and my tummy finds it very tolerable. So here it is!



White Rice Flour Blend

Ingredients

2 cups white rice flour
2/3 cup potato starch (not flour)
1/3 cup tapioca flour

Directions

  1. Measure each ingredient by scooping into the measuring cup, then leveling off with the back of knife. It works best if you don't use the measuring cup itself to scoop the flour, but to use a spoon or scoop to fill the measuring cup. This prevents the flour from compacting and effecting the measurements. Use this same method when measuring the flour blend to use in recipes.
  2. Blend well and store in an airtight container in the pantry.
  3. Recipe may be multiplied to make more.




Rhubarb Crisp
Low-FODMAP, Gluten-Free
serves 6 - 8
Low-FODMAP Rhubarb Crisp /  Delicious as it Looks

Ingredients

4 cups chopped rhubarb
3/4 cup granulated sugar
1/4 cup White Rice Flour Blend (see recipe above)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1/2 cup White Rice Flour Blend (see recipe above)
1/2 cup gluten free old fashioned rolled oats
1/2 cup coconut palm sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the rhubarb, sugar, flour blend, cinnamon and salt. Stir well. Spread in the bottom of an 8" square baking pan.
  3. In a medium bowl, combine the flour blend, oats, coconut sugar, melted butter and cinnamon. Blend until crumbly. Spread evenly over top of rhubarb mixture.
  4. Bake for 40 minutes. Serve warm with a little lactose-free vanilla ice cream or fresh whipped cream!

Post Updated 04/07/2016

3 comments:

  1. I'm definitely going to make this later this week when my mom comes down to visit... This way I'll be able to celebrate her birthday with her. Thanks for the gorgeous recipe!
    suggested Whiskey BBQ Beef Jerky

    ReplyDelete
  2. Is gluten-free baking flour usable instead of your white rice flour blend? Or will the flour not be the same, consistency-wise?

    ReplyDelete
    Replies
    1. Yes, I think any gluten-free flour blend would work in this recipe.

      Delete