Free Healthy Recipe - Moroccan Rhubarb

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar

Rhubarb is a vegetable belonging to the buckwheat family, and like buckwheat it's an internally warming food. Heated and combined with naturally sweet foods it's a lovely comforting sweet companion to baked ricotta (see recipe list).

250 grams rhubarb, washed and cut into pieces approx 4 cm long
2 red plums stones removed and cut into pieces
1 tbsp water
¼ tsp allspice
2 pods cardamom
1 tbsp rosewater

Place the rhubarb in a heavy based pan with the plums, pear concentrate, spices and rosewater. Place over a medium heat and bring slowly to the boil. reduce to simmer and cook gently for approx 7 - 10 minutes until the rhubarb is tender but retains its shape.

Note:The leaves and roots of rhubarb contain toxins and should never be eaten.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins

Suitable for:
Breakfast, Dessert, Snack
See also:
Baked Honey Ricotta
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Nutritional Information - Per Serve
Kj 199 kj
Calories 48 kcal
Fat 0.1 g
Total Carbohydrate 9.3 g
Total Protein 0.9 g
Fibre 2.2 g

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