Stewed Rhubarb with thick yogurt & nuts
Mixing warm and cold with crunch in a dessert is the perfect combination. Warm fruit, cold thick full-fat tasty yogurt and warm toasted nuts. You can use the Linwood Flaxseed cranberry clusters or toast your own such as flaked almonds and pecans. Spices such as cloves and cinnamon are nice in this recipe. YUM.
Rhubarb has only 0.8g of carb per 100g and is over 90% water. It has a good source of potassium, calcium and chlorine along with carotenes (anti-oxidants).
1 serving: Carb 4g Kcals 201
One Serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 3g | 6g | 4g | 18g |
Ingredients
150g, 2 sticks Rhubarb
50g full fat thick Greek Yoghurt
10g flaked almonds
10g pecan nuts
a drizzle of chicory syrup
Method
Wash and chop the rhubarb and add to a saucepan with just 30ml or so of boiling water. Bring it to the boil, then simmer and it will be soft and easily mashed in 3 minutes. Mix about 3g of chicory syrup through it or drizzle it on top.
Dry fry the almond flakes and the broken up pecan nuts. Watch them carefully and shake the pan continuously
Serve the rhubarb on top of the yogurt, and scatter the warm toasted nuts on top
Alternatively, add 10g of Linwood Clusters instead of the pecans and almonds : 5g Carb 125Kcals 5g Protein 10g Fat 3g Fibre
