Rhubarb 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!!
1 bunch rhubarb, trimmed, cut into 8 cm lengths
1 navel orange, juiced
5cm piece fresh ginger, peeled, finely shredded
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|