Mrs Beeton
Preheat the oven to 150C
Place the rhubarb pieces in a ceramic ovenproof dish in a single layer.
Place the orange zest, juice and 50g of caster sugar in a small saucepan over a high heat and bring to a boil, then pour over the rhubarb in the dish. Cover with a layer of greaseproof paper and then wrap the dish in foil.
Bake for 10 to 15 minutes until the rhubarb is tender. Remove from the oven and carefully pour off the liquid into a small pan. Place over a high heat and reduce the liquid to a syrupy glaze, then pour over the fruit. Allow the rhubarb to cool a little, then taste the fruit. If it tastes unduly tart, add more sugar to taste.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 76.8mg | 2 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 21.9g | ||
Protein 0.3g | 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. |
Calories per serving: 93
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