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Rhubarb and Ginger Compote with Coconut Yoghurt
Print Recipe
Rhubarb and Ginger Compote with Coconut Yoghurt
This is a really quick and easy refreshing dessert. Rhubarb is nutrient dense with vitamin C, K, calcium, iron and manganese. It is also high in fibre.
Prep Time
20
mins
Cook Time
15
mins
Servings
people
Ingredients
400
g
rhubarb, washed and sliced
100
ml
freshly squeezed orange juice
2
pieces
finely chopped crystalised ginger
150
g
Xylitol
Adjust according to taste
Prep Time
20
mins
Cook Time
15
mins
Servings
people
Ingredients
400
g
rhubarb, washed and sliced
100
ml
freshly squeezed orange juice
2
pieces
finely chopped crystalised ginger
150
g
Xylitol
Adjust according to taste
Instructions
Mix all ingredients into a saucepan and place on heat and bring to the boil and then simmer for about 15 mins until the rhubarb is soft.
Remove from heat and cool.
Place several tablespoons of natural coconut yoghurt into each bowl and then place rhubarb compote on top of each bowl of coconut yoghurt. Serve.
womensoptimumnutrition
January 11, 2019
All
,
Dessert
dairy free
,
gluten free
,
paleo
,
vegan
,
vegetarian
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