Tony Turnbull The Times magazine 1 April 2012
Put rhubarb in saucepan with butter, sugar and ginger. Cover and cook gently for about 10 minutes until soft. Cool.
Whisk cream to form soft peaks. Fold in yoghurt, icing sugar and rhubarb, plus parking syrup. Chill. Serve.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 178 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 71.2mg | 22 % | |
Sodium 31.3mg | 1 % | |
Potassium 397.9mg | 10 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.8g | ||
Protein 2.2g | 3 % | |
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: 235
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