A versatile rhubarb sauce is good to have on standby to serve over cake or frozen vanilla yogurt or low-fat ice cream; or warm with pancakes or waffles. Keep the base in the fridge and whirl with fruit and milk or frozen yogurt for a fast breakfast on the run.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2 servings
Ingredients
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Rhubarb base: |
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Granulated sugar |
3/4 cup (175 mL)
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Orange juice |
1/4 cup (50 mL)
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Chopped fresh Ontario rhubarb |
4 cups (1 L)
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Rhubarb Yogurt Smoothie: |
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Rhubarb base |
1/4 cup (50 mL)
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Plain or vanilla yogurt or fruit flavour yogurt |
3/4 cup (175 mL)
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Pick-A-Fruit + Rhubarb Milkshake: |
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Frozen raspberries or blueberries or 3/4 cup strawberries |
1/2 cup (125 mL)
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Rhubarb base |
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Milk |
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Frozen vanilla yogurt or low-fat ice cream (optional) |
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Directions
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Rhubarb Base: In nonreative medium saucepan, stir together sugar and orange juice. Stir in rhubarb and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes. Transfer to airtight container; let cool, cover and refrigerate for up to 1 week.
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Rhubarb Yogurt Smoothie - Makes 1 serving: Stir 1/4 cup (50 mL) rhubarb base into 3/4 cup (175 mL) plain or vanilla yogurt to make fruit yogurt. Or blend with any fruit flavour - peach, strawberry, raspberry or blueberry.
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Pick-A-Fruit + Rhubarb Milkshake - Makes 1 serving: Toss 1/2 cup (125 mL) frozen raspberries or blueberries or 3/4 cup (175 mL) strawberries into blender with rhubarb base and milk. For a thicker shake, add a scoop of frozen vanilla yogurt or low-fat ice cream.
© – Source: Foodland Ontario, 2009.
Nutrition Information per serving:
Calories: 167 kcal
Protein: 6 g
Fat: 3 g
Carbohydrate: 31 g
Fibre: 1 g
Sodium: 78 mg
Calcium: 210 mg
Iron: 0.2 mg
Last Update – September 5, 2017