Poached rhubarb with ginger pecan crumble

Poached rhubarb with ginger pecan crumble

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Poached rhubarb with ginger pecan crumble

The ingredient of Poached rhubarb with ginger pecan crumble

  1. 1/3 cup caster sugar
  2. 2 tablespoons orange juice
  3. 1 bunch rhubarb, trimmed, cut into 4cm portions
  4. 6 gingernut biscuits
  5. 1/4 cup pecan nuts
  6. Vanilla ice-cream, to serve

The instruction how to make Poached rhubarb with ginger pecan crumble

  1. Combine sugar, 1/three cup bloodless water and juice in a saucepan over medium heat. Cook, stirring, till sugar is dissolved. Bring to a simmer. Add rhubarb. Reduce warmness to low. Simmer for five minutes or until gentle. Remove from heat.
  2. Meanwhile, technique biscuits and pecans till coarse crumbs.
  3. Divide rhubarb between four serving bowls. Sprinkle with crumble. Serve with ice-cream.

Nutritions of Poached rhubarb with ginger pecan crumble

fatContent: 323.606 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 4.4 grams saturated fat
sugarContent: 49 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 3.8 grams protein
sodiumContent: 6 milligrams cholesterol

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