Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Water | 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
- 450 g Rhubarb; cleaned and cut into 2.5cm (1") pieces
- 500 ml Water
- 200 g Caster sugar
- 2 Cinnamon sticks
- 1 Piece fresh ginger; chopped
- Grated zest and juice of 3 orange
Directions
Place the rhubarb in a saucepan with the water and sugar, add the cinnamon sticks and ginger and bring to the boil. #Reduce the heat and simmer gently for about 20 minutes, or until the rhubarb is tender.
Strain the rhubarb and set aside.
Boil the cooking liquid to reduce until very syrupy.
Add the orange zest and juice.
Pour over the rhubarb and chill well before serving.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes