Serves: 6
Prep: 5 minutes Cook: 20 minutesRhubarb has a distinct sour-bitter taste. However, this recipe pairs it with sugar and ginger to makes a delicious compote! This stew can then be eaten by itself or served over low FODMAP ice cream, pancakes or in muffins. But remember don't eat the leaves as they contain a poisonous chemical called oxalic acid!!
| ingredients |
|---|
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1 bunch rhubarb, trimmed, cut into 8 cm lengths |
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1 navel orange, juiced |
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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 | 785 Kj / 188 cal |
| Protein | 4.10g |
| Carbohydrates | 9.90g |
| Sugar | 5.20g |
| Total Fat | 14.70g |
| Saturated Fat | 4.50g |
| Fibre | 3.30g |
