Ingredients

Cooked until tender, rhubarb’s sharp tang shines in crumbles, cakes and jam, or teamed with spicy ginger and brown sugar.

  • 242 kj ENERGY

  • 2g FIBRE

  • 1g PROTEIN

  • 10.95mg SODIUM

  • 12g CARBS (SUGAR)

  • 12g CARBS (TOTAL)

Serving tip: Serve spooned over porridge or muesli, or as a dessert with warm vanilla custard.

Know-how: Look for a bunch of rhubarb with crisp, bright-coloured stems.

For tasty muffins, add finely chopped rhubarb and chopped pear to a basic sweet muffin batter and bake.

Rhubarb provides dietary fibre and some vitamin C.

  • Image credit: Rob Palmer
Author: Gemma Luongo
Description

Cooked until tender, rhubarb’s sharp tang shines in crumbles, cakes and jam, or teamed with spicy ginger and brown sugar.

Nutrition info
  • 242 kj ENERGY

  • 2g FIBRE

  • 1g PROTEIN

  • 10.95mg SODIUM

  • 12g CARBS (SUGAR)

  • 12g CARBS (TOTAL)

About this recipe

Serving tip: Serve spooned over porridge or muesli, or as a dessert with warm vanilla custard.

Know-how: Look for a bunch of rhubarb with crisp, bright-coloured stems.

For tasty muffins, add finely chopped rhubarb and chopped pear to a basic sweet muffin batter and bake.

Rhubarb provides dietary fibre and some vitamin C.

  • Image credit: Rob Palmer
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