Roasted rhubarb with ginger

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• Podpaws

  31 January 2008

  Podpaws commented on this recipe

  1, what, of Caster sugar?

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• lindad4a

  11 May 2008

  lindad4a rated and commented on this recipe

  

  Wasn't keen on this at all, I'm afraid.

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• pepsi

  25 October 2008

  pepsi rated and commented on this recipe

  

  1 tablespoon of caster sugar. Thought this was ok, still prefer to eat rhubarb uncooked though.

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• Moosy

  03 May 2009

  Moosy commented on this recipe

  I'm afraid we found this totally inedible and had to sadly chuck the whole lot in the bin.

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• Fiona

  19 May 2010

  Fiona commented on this recipe

  This was a bit watery and not gingery enough, next time I would add 2 more balls of ginger as my dinner guests could not detect the surprise ingredient, which I called it.

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• Niccyb

  22 August 2010

  Niccyb rated and commented on this recipe

  

  Sprinkle with ground ginger and add the stem ginger before cooking, and use honey not sugar. Don't let it dry up as the recipe suggests - the rhubarb will not be nice. Some moisture is good. Wonderful with ice cream.

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Ingredients

• 8 stalks rhubarb , cut into short lengths
• 1 tbsp caster sugar
• 2 pieces stem ginger in syrup, drained and finely sliced, plus syrup
• Greek yogurt

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 8 stalks rhubarb , cut into short lengths
• 1 tbsp caster sugar
• 2 pieces stem ginger in syrup, drained and finely sliced, plus syrup
• Greek yogurt

Per serving (without yogurt)

63 kcalories, protein 1.5g, carbohydrate 14.6g, fat 0.2 g, saturated fat 0g, fibre 2.4g, salt 0.08 g

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