09 October 2015

Stewed rhubarb with ginger

Low FODMAP stewed rhubarb with ginger

By Dr Jane Varney - Research Dietitian

Low FODMAP Stewed Rhubarb with Ginger

Adapted from a Taste.com.au recipe Serves: 6 (1 serve is low FODMAP)

INGREDIENTS

  • 1 bunch rhubarb (~400g), trimmed, cut into 8 cm lengths
  • 1 navel orange (~130g), juiced
  • 5cm piece fresh ginger, peeled, finely shredded
  • 1/4 cup (55g) brown sugar

METHOD

  1. Place the rhubarb, orange juice, ginger and sugar in a large saucepan over a medium heat. 
  2. Cover and bring to a simmer. Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is soft. 
  3. Serve with your favourite cereal (e.g. porridge) or as a healthy dessert.

NUTRITION INFORMATION 1 serve
Energy 785kJ
Protein 4.1g
Fat total 14.7g
- Saturated 4.5g
Carbohydrate 9.9g
Sugar 5.2g
Fibre 3.3g
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