Baked Rhubarb
(2 votes)
(2 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 87 g | (348 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 90 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram fresh, ripe Rhubarb
- 1 Vanilla bean
- 350 grams sugar
- ½ lemon (juice)
- 1 pinch Ground clove
- 1 pinch Ground cinnamon
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F). Rinse and peel the rhubarb, and cut in 3 cm (approximately 1 inch) pieces. Halve the vanilla bean lengthwise and scrape out the seeds. Bring the sugar, lemon juice, spices, vanilla seeds and 200 ml (approximately 7 ounces) water to a boil in a saucepan and simmer until until the sugar has completely dissolved.
2.
Divide the rhubarb into 4 small ovenproof ramekins, sprinkle with the syrup and baked covered with aluminum foil for about 30 minutes. Remove and serve immediately.
