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Recipe by olive magazine

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1. Tip the rhubarb into a small roasting tin and scatter with the sugar. Roast for 20 minutes or until the rhubarb is tender and any excess liquid has evaporated.
2. Tip into a bowl and add the ginger and a couple of spoonfuls of the syrup from the ginger jar. Cool. Serve with a healthy dollop of 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

Latest comments and suggestions

• 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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http://www.bbcgoodfood.com/recipes/5172/

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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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