Recently I fell in love with rhubarb again. It is a lovely low FODMAP fruit and it pairs beautifully with other low FODMAP fruits, not just apple - which leaves me with nasty IBS symptoms for days.
My favourite is strawberries because I can sometimes get away with no added sugars because they are so sweet.
Having said that, they usually do need sugar so I use rice malt syrup.
Ingredients:
1 kg of hulled strawberries
750 g - 1kg of rhubarb
1/2 cup rice malt syrup
1/4 cup water
Method:
Preheat oven to 180 C.
Wash fruit thoroughly.
Trim and dice rhubarb into stalks about 2 inches long and ensure that you remove all the leaves.
Cut strawberries into quaters.
Place fruit in a deep oven safe dish (I use Pyrex glass dishes) ensuring that you have at least an inch clear as the fruit tends to bubble over when it is hot.
Melt rice malt syrup in the microwave for 30 seconds.
Add rice malt syrup and water.
Cover the dish top in aluminium foil and put it in the oven.
Set a timer for 30 minutes.
After 30 minutes is up check if the fruit is bubbling and falling apart a little. If it is take it out. Mix the fruit around so the top bits don't burn and then put it back in the oven WITHOUT the aluminium foil for another 30 minutes.
After the time is up remove it from the oven again and recheck. If the rhubarb is falling apart it is done. Turn the oven off and leave the fruit to cool for a while. Once it has cooled sufficiently you can try a little to ensure that it is sweet enough. If it isn't, add some more rice malt syrup.
Serve with custard and/or ice cream. Yum!
You can also turn it into a crumble or eat it with your soy yoghurt for breakfast.
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