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Poached Rhubarb with Cinnamon, Mint, and Ginger

Servings 2

Ingredients

  • 2 cups rhubarb cut into 1 in (2.5 cm) pieces, 500 mL
  • 1 piece thumb-sizeof gingerroot cut into 3 or 4 chunks
  • 1 cinnamon stick
  • 1 large mint sprig
  • 1/2 cup orange juice 125 mL
  • 1/2 cup water 125 mL
  • 1 Tbsp honey 15 mL

Instructions

  • Preheat oven to 375 F (190 C).
  • 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.
  • In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
  • 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.

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