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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| 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
- 1 1/2 lb or 600 g rhubarb
- 5 1/2 oz or 170 g brown sugar
- 1/4 tsp ground cloves
- juice and rind of 1/2 orange
- 1/2 tsp vanilla essence
- 8 fl oz or 250 ml cream
- 1 tbsp sugar
- Grand Marnier to taste
Directions
Prepare the rhubarb and place in a saucepan with the sugar cloves and orange juice and peel.
Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick puree.
Add the vanilla essence.
Transfer to a bowl and leave to cool in the fridge.
Whip the cream with the sugar and Grand Marnier.
Fold into the cold rhubarb mixture.
Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes