Ginger poached rhubarb with vanilla ricotta

Recipe from: 5/1/2005 12:00:00 AM

Ingredients 9
Servings 4
Time

Ingredients

  • 500
    g
    rhubarb, cut into chunks
  • 65
    ml
    brown sugar
  • 1
    x 5 cm knob ginger, peeled and sliced
  • 250
    ml
    fresh orange juice
  • VANILLA RICOTTA
  • 1
    vanilla pod, split sideways
  • 500
    ml
    ricotta
  • 30
    ml
    fat-free milk
  • sugar to taste, if desired
 

Method

 
Place rhubarb, sugar, ginger and orange juice into a pot and bring to the boil.
Reduce heat and simmer until soft (about 20 minutes).
Serve hot or cold with vanilla-flavoured ricotta.
VANILLA RICOTTA
Split the vanilla pod lengthways and scrape out the black pulp.
Mix the pulp into the ricotta and add milk and sugar.

NUTRITION PER PORTION: Energy 1 130 kJ; Carbohydrates 29 g; Protein 15 g; Fat 10 g

 

Read more on: poach
 

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