Rhubarb Recipes
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Spiced Rhubarb & Custard
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 400 g Rhubarb, Raw, Average
- 1 Tsp/2g Ginger, Ground, Average
- 1 Tbsp/6g Oranges, Peel, Raw
- 1 Tsp/3g Cinnamon, Powder
- 100g Sugar, Caster, Average
- 4 Serving/120g Custard, Fresh, Thick & Creamy, BGTY, Sainsbury's*
Method
- Pre-heat the oven to 180 C.
- Remove any leaves from the rhubarb, wash and trim the ends. Chop into 1 inch chunks.
- Mix together the juice and zest of one orange, sugar, cinnamon and the ginger.
- Add the rhubarb to the mixture and stir well until coated.
- Place in an ovenproof dish, cover with foil and bake for 20 minutes until soft.
- Serve with a spoonful of warmed custard.
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Recipe Info
| Preparation Time | 5 mins |
|---|---|
| Cooking Time | 20 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 161.0 |
|---|---|
| Carbohydrate (g) | 34.8 |
| Protein | 1.9 |
| Fat (g) | 1.9 |
| Fibre (g) | 2.0 |
| Fruit and Veg | 1.5 |
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