Ginger poached rhubarb with vanilla ricotta

Name: Ginger poached rhubarb with vanilla ricotta
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500.00 g rhubarb chunks; 65.00 ml brown sugar; 1.00 fresh ginger peeled, sliced; 250.00 ml orange juice fresh; 1.00 vanilla pod, split; 500.00 ml ricotta cheese; 30.00 ml milk fat-free; 0.00 sugar taste

4 servings

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Vegetables

By Food24 November 03 2009

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Ginger poached rhubarb with vanilla ricotta

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Ingredients (8)

500.00 g	rhubarb — chunks
65.00 ml	brown sugar
1.00	fresh ginger — peeled, sliced
250.00 ml	orange juice — fresh

VANILLA RICOTTA

1.00	vanilla — pod, split
500.00 ml	ricotta cheese
30.00 ml	milk — fat-free
0.00	sugar — taste

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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