Poached Rhubarb with Cinnamon, Mint, and Ginger
Servings
2
Servings
2
Ingredients
  • 2cups rhubarbcut into 1 in (2.5 cm) pieces, 500 mL
  • 1piece thumb-sizeof gingerrootcut into 3 or 4 chunks
  • 1 cinnamon stick
  • 1 large mint sprig
  • 1/2cup orange juice125 mL
  • 1/2cup water125 mL
  • 1 Tbsp honey15 mL
Instructions
  1. Preheat oven to 375 F (190 C).
  2. In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
  3. In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
  4. Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge, yogurt, and/or granola, or use as a dessert topping or cake filling.
Recipe Notes

Each serving contains: 86 calories; 2 g protein; 0 g total fat (0 g sat. fat); 21 g total carbohydrates (15 g sugars, 2 g fibre); 8 mg sodium