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Sunday, 8 September 2013

TEN minute dessert - rhubarb, ginger & orange

Rhubarb, ginger and orange crumble
Need a little inspiration? How about a dessert, using fresh ingredients, ready in around ten minutes!
We've made rhubarb and custard before, but... using just a few extra ingredients, this humble rhubarb caused a bit of a stir.
Our deliciously easy tip will not only save you money, but you'll have the perfect dessert for you and your guests in no time.
Don't overcook the rhubarb (see below) and enjoy  the textures. Here's how the rhubarb looked after its brief cooking spell.
Cost for us was negligible as a friend gave us the rhubarb. But as with all seasonal fruit and vegetables, they are usually cheaper and this dessert will easily feed four at around 50-60p each. What more could you want? Another great idea for all you busy people - remember you saw it here first. An easy dessert, full of flavour and very simple to make - take a look at our recipe, tips and calorie info below. You'll wonder why you've never eaten rhubarb like this before:

RHUBARB, GINGER & ORANGE DESSERT
Ingredients - serves four
450-500g rhubarb
One orange
2 cm fresh ginger
30g brown sugar
ginger biscuits
vanilla ice-cream
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Wash rhubarb and cut into 2cm pieces.

Place rhubarb into a saucepan and add the sugar.

Grate the ginger and add to the pan.

Zest the orange then squeeze the juice. Add both zest and juice to the pan.

Bring the rhubarb to the boil, then immediately turn the heat to a simmer. Place a lid on the pan and cook for just two minutes. Turn off the heat.

Stir the contents gently then leave the rhubarb to infuse (lid on) for 5 minutes (longer if you wish). TIP: During this time, the rhubarb will cook in the residual heat, allowing it to retain its texture.

After infusing, turn the pan to a gentle simmer again, and cook for a further minute or so. Test the mixture is sweet enough and add a little more sugar if you wish.

Set the rhubarb aside until required. You can serve this warm or cold.

Put a scoop of ice-cream on top of the rhubarb.

Crush the ginger biscuits - we think the larger chunks worked better with this dessert - and if you like, heat the biscuit crumbs briefly in the microwave or under a grill. TIP: This is a light alternative to a (calorie laden) heavy crumble.
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CALORIES: Rhubarb is around 25 calories per 100g. How much sugar/ice-cream/biscuits you use will depend on the calories. We used one ginger biscuit per person (45 cals) and a 50g scoop of ice-cream (100 cals) and estimate our dessert at around 200 calories.
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Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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