Rhubarb is actually a low calorie vegetable but is commonly thought of as a fruit due to its association with sweet desserts. The leaves are toxic and should not be eaten. Rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy. Some of these precious components are dietary fibre, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. In terms of organic compounds, rhubarb is a rich source of polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin. This equates to assist in weight loss, a natual laxative and is low in fat and cholesterol.
BAKED RHUBARB WITH ORANGE AND CARDAMON
INGREDIENTS
1 bunch rhubarb, washed, trimmed of tough strands and cut into chunks
220 gm(1 cup) caster sugar
Thinly peeled rind and juice of 1/2 orange
3 cracked cardamom pods
280 gm(1 cup) natural yoghurt
Scraped seeds of 1 vanilla bean
½ tsp finely ground cinnamon
METHOD
Preheat oven to 200C. Arrange rhubarb snugly in a baking dish, scatter sugar and orange peel over, drizzle with juice and add cardamom. Cover with foil and roast until rhubarb is just tender, but not falling apart (20-25 minutes). Set aside.
Mix yoghurt with vanilla seeds and cinnamon and serve with warm rhubarb.
Spiced French Toast with Roasted Rhubarb
INGREDIENTS
50ml milk
50g caster sugar
1/2 tsp ground cinnamon
40g unsalted butter
8 slices thick crusty sourdough bread
300g pot Honey & Vanilla Yoghurt
ROASTED RHUBARB
8 stems rhubarb
2/3 cup caster sugar
1/3 cup orange juice
1 tbs chopped glacée ginger
METHOD
To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
Remove from oven & set aside to cool to room temperature.
For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
Heat a large non-stick frying pan over a medium heat & melt a little of the butter. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes on each side, until golden.
Remove the French toast from the pan & dip on both sides in the cinnamon sugar.
Repeat with the remaining slices of bread. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.
