Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Orange Juice | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 450 g (1 lb) rhubarb
- 225 g (8 oz) fresh wholewheat breadcrumbs
- 50 g (2 oz) Barbados sugar
- 2.5 ml (0.5 tsp) ground ginger
- 50 ml (2 fl oz) fresh orange juice
- 250 ml (0.5 pint) natural yogurt, to serve
Directions
Trim the rhubarb and cut the stalks into short lengths.
Put in a greased 900 ml (1.5 pint) ovenproof dish.
Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit.
Spoon the orange juice over the crumbs.
Bake in the oven at: 170C Preheated (Gas Oven Mark 3 Preheated) for 35- 45 minutes or until the fruit is soft and the topping browned.
Rhubarb Brown Betty is equally good served hot or cold, with natural yogurt. Any leftover will also reheat well.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes