Try this Chilled Ginger Rhubarb recipe, or contribute your own.Suggest a better description
Place the rhubarb in a saucepan with the water and sugar, add the cinnamon sticks and ginger and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or until the rhubarb is tender. Strain the rhubarb and set aside. Boil the cooking liquid to reduce until very syrupy. Add the orange zest and juice. Pour over the rhubarb and chill well before serving. Serve with thick Greek yoghurt and a shortbread biscuit. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 7.2mg||0 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 50.3g|
|Protein 0.1g||0 %|
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Calories per serving: 197
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