Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 litres water
- 3-3 1/2 tblsp. potato starch/cornflour
- 250 g. rhubarb
- 100 ml. water, cold
- 200 ml. sugar
- =
Directions
Wash the rhubarb and chop into small pieces. Drop into cold water and bring to the boil. Cook until the rhubarb pieces separate. Add the sugar and thicken with the potato starch. Don't close the pot, it makes the rhubarb loose its colour. Pour into a bowl, sprinkle with sugar and serve hot or cold, with cream or half and half.
To make rhubarb soup: follow the above recipe, but only use about a quarter of the starch. Serve hot.
Replace part of the rhubarb with strawberries for a delicious alternative.
If the soup/porridge looks unappetizingly green, add some red food coloring. This will not be necessary if you are using the red rhubarb variety.