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Diabetic
Some foods naturally complement each other in flavour and, when eaten in combination, can interact to make them more effective. A spoonful of yoghurt with this rhubarb for breakfast is a delightfully nutritious way to start the day.
Servings 2
Calories 50 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 250 g rhubarb, trimmed and sliced into 2cm pieces
  • 50 ml juice of 1 orange
  • 2 tbsp low-fat natural yoghurt, 1 per person

Instructions
 

  • Preheat the oven to 200C / gas mark 6.
  • Tear off a sheet of thick foil, pile the rhubarb pieces in the centre and pull up the sides of the foil around the rhubarb to make an open parcel. Pour over the orange juice, then fold over the foil and close to make a loose parcel.
  • Place the foil parcel on a baking tray and bake for about 15 minutes until the rhubarb is soft.
  • Remove from the oven and cool slightly, then mash or blend the rhubarb to a purée, or leave it in chunks and serve with the juices, as you prefer.
  • Serve warm or cold with a spoonful of natural yoghurt or on top of a bowl of porridge.
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Notes

Slide Ultimate Diabetes Cookbook Delicious recipes to help you achieve a healthy balanced diet: Supported by diabetes uk small logo
Nutrition Facts
Baked Rhubarb (Ultimate Diabetes Cookbook)
Amount per Serving
Calories
50
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
19
mg
1
%
Potassium
 
457
mg
13
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin A
 
188
IU
4
%
Vitamin C
 
23
mg
28
%
Calcium
 
147
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Low Sugar Christmas Desserts, Ultimate Diabetes Cookbook
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