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Early Rhubarb Crunch

I.am.Vegetarian's picture
Ingredients
  Strawberries 6 Ounce, halved and rinsed
  Young rhubarb 1 Pound, cut into 1 inch lengths
  Ground ginger 1⁄4 Teaspoon
  Canned mandarin orange segments and juice 10 1⁄2 Ounce (1 Can)
  Raw cane granulated sugar To Taste
  Low fat natural yogurt 2 Tablespoon
  Muesli 3 Tablespoon (Crunchy)
Directions

GETTING READY
1) Keep aside four berries for garnishing and cut the remaining into thin slices.

MAKING
2) In a large bowl, combine the rhubarb, ground ginger and the strained juice from the mandarin oranges.
3) On high power, cook covered for 10 to 12 minutes, stirring twice in between. Check if the rhubarb has pulped.
4) Then, add sugar to taste.
5) Let cool for a while.
6) Stir in the yogurt, followed by orange segments and sliced strawberries.
7) Into individual glasses, divide the mixture.

SERVING
8) Serve the Rhubarb Crunch, topped with muesli and a strawberry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 114 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0.45 mg0.15%

Sodium 14.1 mg0.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.9 g15.7%

Sugars 6.4 g

Protein 3 g7%

Vitamin A 2.5% Vitamin C 56.9%

Calcium 11.8% Iron 2.6%

*Based on a 2000 Calorie diet

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Early Rhubarb Crunch Recipe