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Roasted rhubarb with orange & ginger
If you're looking for a flavoursome accompaniment to your morning granola, or a warming winter dessert, then this is the perfect recipe. The tender and soft rhubarb is only enhanced by the sweetness of the orange and ginger, warming you up from the inside.
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Ingredients
400g rhubarb, cut into 5cm lengths
1 Zest and juice of small orange
2 tbsp stem ginger syrup, to taste
Natural yogurt, to serve
granola, to serve
1 tsp Try 1 tsp grated root ginger in 2 tbsp clear honey as an alternative to stem ginger syrup.
Method
Heat oven to 200°C, gas mark 6. Place the rhubarb, orange juice and zest and ginger syrup in a roasting tray, and toss together. Cover with foil and bake for 10 minutes.
Uncover, give the tray a bit of a shake, and roast for another 15 minutes, until the rhubarb is tender but still holds its shape. Allow to cool, then store in an airtight container, in the fridge, for up to one week.
Serve with coconut or natural yogurt and granola.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
947kJ/ 224kcals
Fat
4g
Saturated Fat
1.4g
Carbohydrates
41g
Sugars
22g
Fibre
3.5g
Protein
6g
Salt
0.1g
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