Try this Poached Rhubarb with Mango And Star Anise recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 170?C/325F/gas mark 3. Slice the rhubarb across at 5cm (2 inches) intervals, if the slices are a bit thick, slice them in half lengthways too. Peel the ginger, cut it in half and slice in to small, very thin pieces. Put the rhubarb, ginger and star anise in a casserole dish. Put the water, lime juice and sugar into a saucepan and bring to the boil, stirring until the sugar has dissolved. Boil fiercely for 2 minutes, then pour onto the rhubarb. Cover the casserole and put on the centre shelf of the oven for about 1 1/2 hours, until the rhubarb is very soft. Remove from the oven, cool slightly, then spoon into a wide glass serving bowl or individual bowls. Cut open the mangoes and cut the flesh off the stone, then skin them and slice into thin strips. Mix the mango strips with the rhubarb without breaking it up too much, then chill. Before serving, decorate with mint leaves and ensure that the star anise are visible near the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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