Tony Turnbull The Times 4 February 2012
1 Cut the rhubarb into 2in lengths. Put in a baking dish with the orange juice, zest and sugar. Bake at 180C/Gas 4 for 10 minutes.
2 Put the remaining ingredients in a processor and pulse ?until they have the texture of coarse breadcrumbs.
3 Scatter over the rhubarb and bake for 40 minutes. Serve with custard or cream.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 280 | ||
Calories from Fat: 97 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 78.8mg | 3 % | |
Potassium 533.7mg | 14 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 38.8g | ||
Protein 4.4g | 6 % | |
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: 280
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