Serves: 6
Prep: 5 minutes Cook: 20 minutes| ingredients |
|---|
|
1 bunch rhubarb, trimmed, cut into 8 cm lengths |
|
1 navel orange, juiced |
|
5cm piece fresh ginger, peeled, finely shredded |
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¼ cup brown sugar |
Place the rhubarb, orange juice, ginger and sugar in a large saucepan over a medium heat.
Cover and bring to a simmer. Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is soft.
Serve with your favourite cereal (e.g. porridge) or as a healthy dessert.
If you like the flavour of Aniseed and cinnamon, add some star anise and a cinnamon quill for a wintery treat.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 246 Kj / 59 cal |
| Protein | 1.30g |
| Carbohydrates | 11.90g |
| Sugar | 11.80g |
| Total Fat | 0.10g |
| Saturated Fat | 0.00g |
| Fibre | 2.10g |
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1 bunch rhubarb, trimmed, cut into 8 cm lengths | 400 g | 14.10 oz |
| 1 navel orange, juiced | 130 g | 4.60 oz |
| 5cm piece fresh ginger, peeled, finely shredded | 15 g | 0.50 oz |
| ¼ cup brown sugar | 55 g | 1.90 oz |
Place the rhubarb, orange juice, ginger and sugar in a large saucepan over a medium heat.
Cover and bring to a simmer. Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is soft.
Serve with your favourite cereal (e.g. porridge) or as a healthy dessert.
If you like the flavour of Aniseed and cinnamon, add some star anise and a cinnamon quill for a wintery treat.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 246 Kj / 59 cal |
| Protein | 1.30g |
| Carbohydrates | 11.90g |
| Sugar | 11.80g |
| Total Fat | 0.10g |
| Saturated Fat | 0.00g |
| Fibre | 2.10g |
FODMAP Assistant
