Directions:
- Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise. Cut into 1 inch pieces.
- In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar. (No need for water, it will create its own juices). Cook over low heat until the rhubarb is tender and falling apart. (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness). Refrigerate until well chilled.
- Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed. Spoon into serving dishes and chill until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191 Kcal (800 kJ) | ||
| Calories from fat | 83.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 11% | |
| Sodium | 14.7mg | 1% | |
| Potassium | 321.37mg | 7% | |
| Total Carbs | 26.78g | 9% | |
| Sugars | 19.48g | 78% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 8.3mg | 14% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 126.19 Kcal (528 kJ) | ||
| Calories from fat | 55.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 14% | |
|---|---|---|---|
| Cholesterol | 22mg | 11% | |
| Sodium | 9.71mg | 1% | |
| Potassium | 212.33mg | 7% | |
| Total Carbs | 17.69g | 9% | |
| Sugars | 12.87g | 78% | |
| Dietary Fiber | 1.33g | 8% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 5.5mg | 14% | |
| Calcium | 70.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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