- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Ingredients
- 2 bunches (700g) rhubarb, leaves discarded, trimmed, washed
- 1 large orange, juiced
- 2 teaspoons vanilla essence
- 2 tablespoons caster sugar
- 1/4 teaspoon mixed spice
- 1 small tub low-fat frozen yoghurt, to serve
Method
- Step 1Preheat oven to 180°C. Slice rhubarb diagonally into 3cm pieces. Place into an ovenproof dish. Combine orange juice, vanilla essence, sugar and mixed spice in a jug. Pour over rhubarb.
- Step 2Cover with a tight-fitting lid or foil. Bake for 20 minutes. Remove cover.
- Step 3Bake for a further 10 minutes or until rhubarb is tender. Serve warm with frozen yoghurt.
- Diabetes friendly
- High carb
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
464 kj
Energy
1.8g
Fat Total
1.1g
Saturated Fat
1.9g
Fibre
2.3g
Protein
6mg
Cholesterol
20mg
Sodium
19.7g
Carbs (total)
All nutrition values are per serve
Notes
Variation For a rhubarb crumble, follow step 1 and 2 above. Process 3/4 cup plain flour, 3/4 cup brown sugar and 150g chilled butter. Stir in 3/4 cup rolled oats and 3/4 cup desiccated coconut. Spoon over rhubarb. Bake for 25 minutes or until golden. Serve. Rhubarb leaves contain poisonous oxalic acid so make sure you discard them.
- Author: Kim Meredith
- Image credit: Louise Lister
- Publication: Super Food Ideas
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