Low FODMAP Rhubarb Crumble Ice Cream

Name: Low FODMAP Rhubarb Crumble Ice Cream
Total time: 100 min
Ingredients: 13 ounces (370 g) trimmed rhubarb, diced; (this is about 3 cups); 2/3 cup (131 g) plus ¾ cup (149 g) sugar, divided ; (use superfine if you have it); 2 tablespoons water; 1 tablespoon unsalted butter; 1/3 cup (33 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet); 1 tablespoon firmly packed light brown sugar; 1/4 teaspoon cinnamon; 2 ¼ cups (540 ml) lactose-free heavy cream, (chilled); ¾ cup (180 ml) lactose-free whole milk, (chilled); 1 teaspoon vanilla extract

www.fodmapeveryday.com

Low FODMAP Rhubarb Crumble Ice Cream: Creamy vanilla base, a ripple of rhubarb & crunchy brown sugar oat bits. LF and does require an ice cream maker.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Ice cream maker
Non-reactive pot
Nonstick skillet
Chef's knife
Metal cake pan
Plastic wrap
Measuring cup
Whisk
Wooden spoon
Spatula
Freezer-safe container
Mixing bowl
Cutting board
Measuring spoon

Ingredients

13 ounces (370 g) trimmed rhubarb, diced; (this is about 3 cups)
2/3 cup (131 g) plus ¾ cup (149 g) sugar, divided ; (use superfine if you have it)
2 tablespoons water
1 tablespoon unsalted butter
1/3 cup (33 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet)
1 tablespoon firmly packed light brown sugar
1/4 teaspoon cinnamon
2 ¼ cups (540 ml) lactose-free heavy cream, (chilled)
¾ cup (180 ml) lactose-free whole milk, (chilled)
1 teaspoon vanilla extract