From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Stewed Rhubarb and Vanilla Yoghurt.html | 352 +++++++++++++----------- 1 file changed, 193 insertions(+), 159 deletions(-) (limited to 'Recipes/Stewed Rhubarb and Vanilla Yoghurt.html') diff --git a/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html b/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html index 4ca3061..35237a6 100644 --- a/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html +++ b/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html @@ -1,187 +1,221 @@ - + - - - - - - -
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Stewed Rhubarb and Vanilla Yoghurt

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- - - Total Time: 15 min - Servings: 4 15 minutes - - - Source: - - + + + Total Time: 15 min + + Servings: 4 15 minutes + + + + Source: + +

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Ingredients

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750 g rhubarb , trimmed and chopped

1 large orange , juice and zest of

100 g caster sugar

1 tablespoon caster sugar

2 pieces stem ginger , finely chopped

1 vanilla pod , halved lengthways

250 ml natural yoghurt

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Ingredients

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+ 750 g rhubarb , trimmed and chopped +

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+ 1 large orange , juice and zest of +

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+ 100 g caster sugar +

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+ 1 tablespoon caster sugar +

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+ 2 pieces stem ginger , finely chopped +

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+ 1 vanilla pod , halved lengthways +

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+ 250 ml natural yoghurt +

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Directions

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This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

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Nutrition

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Calories 165 8%
Fat 1.9g 3%
Saturates 1.1g 6%
Sugars 35.2g 39%
Salt 0.09g 2%
Protein 3.7g 7%
Carbs 35.7g 14%
Fibre 2.6g -

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Directions

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+ This easy stewed rhubarb recipe is really versatile and tastes + great on porridge and ice cream too.Place the chopped rhubarb in a + medium-sized saucepan with the orange juice and zest, 100g caster + sugar, 2 tablespoons of water and the ginger. Bring to the boil, + then turn down the heat and simmer for 5 minutes until the rhubarb + is soft and cooked, but still holds its shape.Meanwhile, scrape + the seeds from the vanilla pod and mix these into the yoghurt with + the remaining tablespoon of sugar. Serve the warm rhubarb topped + with a large dollop of vanilla yoghurt. +

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Nutrition

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+ Calories 165 8%
Fat 1.9g 3%
Saturates 1.1g 6%
Sugars + 35.2g 39%
Salt 0.09g 2%
Protein 3.7g 7%
Carbs 35.7g + 14%
Fibre 2.6g - +

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