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Crunchy Rhubarb Dessert
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 450 g Rhubarb, Raw, Average
- 45 ml Water, Mineral Or Tap
- 50 g Breakfast Cereal, Corn Flakes, Kellogg's*
- 4 Tbsp/80g Syrup, Golden, Average
- 50 g Breakfast Cereal, Porridge Oats, Quaker*
- 1 Tsp/2g Lemon, Peel, Raw
- 50 g Butter, Reduced Fat, Fresh, Average
- 3 Tsp/15g Sugar, Half Spoon Granuated, with Sweeteners, Silver Spoon*
Method
- Preheat oven to 190°C/ Gas mark 5
- Wash and cut the rhubarb into chunks and place in an ovenproof dish. Add the water and sprinkle over the sugar.
- In a pan, gently warm the syrup and margarine. Add the cornflakes and the porridge oats along with the rind of one lemon.
- Spoon the mixture over the rhubarb and bake for around 40 minutes, or until crisp. Covering towards the end of cooking time if necessary.
- Serve warm.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 40 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 236.5 |
|---|---|
| Carbohydrate (g) | 19.5 |
| Protein | 3.6 |
| Fat (g) | 6.3 |
| Fibre (g) | 3.0 |
| Fruit and Veg | 1.5 |
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