From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Stewed Rhubarb and Vanilla Yoghurt.html | 221 ++++++++++++++++++++++++ 1 file changed, 221 insertions(+) create mode 100644 Recipes/Stewed Rhubarb and Vanilla Yoghurt.html (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 new file mode 100644 index 0000000..57c1061 --- /dev/null +++ b/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html @@ -0,0 +1,221 @@ + + + + + + + + +
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Stewed Rhubarb and Vanilla Yoghurt

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+ + + + 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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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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