Rhubarb, Orange and Ginger with Greek Yoghurt

This is a simple dessert that provides two servings of fruit and calcium.


Serves 2
adults
102
Kcals
per serving

5 Mins
prep

15 Mins
cooking

Recipe
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Ingredients

Fresh or canned in juice rhubarb   (200g)
1 inch piece preserved stem ginger in syrup, sliced  (20g)
1 large orange, peeled and sliced  (210g)
Low fat Greek yoghurt  (150g)

Method

  1. If using fresh rhubarb preheat the oven to 180°C.
  2. Wash, trim and cut the rhubarb into 4cm lengths.
  3. Place on a baking tray and drizzle the ginger syrup over the top.
  4. Bake the rhubarb until it is slightly caramelised and tender but not too soft.
  5. Transfer to a bowl. If using canned rhubarb, open, drain and pour into the bowl.
  6. Add the sliced oranges and ginger to the rhubarb and mix well.
  7. Divide into bowls and serve with yoghurt.
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Nutritional information per serving

102kCal, 436kJ
5.9g
0.4g
0.5g
18.7g
18.1g
3.2g
65mg

© The Vegetarian Society