Photo: Niklas Rhose
Rhubarb & ginger purée
5 ingredients
Serves 6
openrecipes
Use early or 'forced' rhubarb as it will give a fantastic pink colour to your finished puree
Estimated Nutrition (whole recipe, rough)
214
Calories
17g
Protein
6g
Fat
20g
Carbs
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Syrup | 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
- 1kg rhubarb , finely sliced
- 200g sugar
- 2 tbsp preserved ginger syrup from the jar
- plain yogurt or vanilla ice cream, to serve
- ginger thins, to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes