Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Eblana on May 01, 2015, 14:09
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I am currently doing weight watchers and doing really well on it (one pound off target weight). I have a bumper crop of rhubarb and was wondering if anyone has any recipes that would fit in with weight watchers?
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The delia rhubarb yoghurt fool is great.
http://www.deliaonline.com/recipes/main-ingredient/rhubarb/rhubarb-yoghurt-fool.html
I make my own yoghurt and I always save the juices when I stew it and keep in the fridge and add 3/4 tablespoons to a cup of yoghurt.
The thing about rhubarb it does need sugar sweetener when stewed or baked to reduce the bitterness.
A few suggestions I have seen;
Use a small spoon of honey instead of sugar, as its sweeter than sugar, but helps with that bitterness in cooking.
Cooking with pure fruit juice or chopped sweet fruits like dates, raisin, apple or berries.
If you like bananas, stew your rhubarb in water and puree with a banana, the banana adds the sweetness.
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Thank Lettice, that looks lovely, will give it a try for desert on Sunday.
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This is OH's favourite low calorie rhubarb pud.
Bake the rhubarb in a foil covered dish with orange juice and just a bit of sugar or honey. Strain off the hot juices and use to make a sugar free jelly (packet mix and raspberry flavour is deemed tops by OH). Top up with cold water. Put the cooked rhubarb in a bowl, pour over the jelly, cool, then put in the fridge to set. The baking means the rhubarb holds together more so you get chunks of tender rhubarb in the jelly and the 2 textures are more satisfying.
This is good on its own, or you could add some fat free thick yogurt to make it more of a treat :)
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That sounds lovely too New Shoots, I will give it a go on Monday.
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Dry fry some chopped onions, garlic, chilli and any other spice of your choice, add cooked rhubarb to the onions, mix it up and when it has cooled add powdered sweetener to taste. Goes nicely with roast pork, chicken, turkey, ham, cheese etc.
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Ooh I am loving the sound of these and will definitely be giving them a go! The jelly one particularly intrigues me
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Some lovely idea there :D
I used stevia as a sweetener with baked rhubarb and it came out very well.
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Rhubarb Eton mess but without double cream. Low fat creme fraiche or no fat greek yog. The meringue nest can be halved if you're struggling for points if you;ve spent your 49 :)
I like pink forced boobarb, just cooked in the oven til it yields, and then I eat that with no fat yog. Bit of ground ginger goes well in it
Home made meringues are lovely and you can make little ones
If you're a WW member you have access to zillions of recipes on the WW website. it's jam packed with them :)
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Thanks everyone I will give these a try.
CQ, unfortunately here in Ireland we can't access the recipes from the UK website and our site doesn't have many recipies.
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No worries, if you go to class you get the Your Week booklets and access to the cookery books. The magazine which is available everywhere has some fab recipes in it
Just steaming your rhubarb lightly in the micro gives you a choice of things to do. I actually like it with cold yog from the fridge :tongue2: The hot and cold thing is lovely. It only takes seconds to wilt. You don't want to overcook it
I'll have a look online for you 8)
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I have been reading around about rhubarb this weekend (who knew there were whole websites dedicated to rhubarb?!) one trick I saw and tested out today was a way of taking away some of the acidity of rhubarb. Often when people want it sweeter (especially the thicker, greener stuff) it is actually the acidity that needs to be reduced. If you add half a teaspoon of bicarb to 5/6 big stems of rhubarb (all chopped up etc as normal in saucepan) it really makes a huge difference - I could t believe it when I just tried it! As a result I have used hardly any sweetener (honey) and yet it still retains its rhubarb flavour. Just be warned it does make it look a bit frothy to begin with in the saucepan
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Slimmers Rhubarb Pots
100 g Rhubarb, trimmed and chopped
20 g Stem Ginger in Syrup, drained and chopped + 1 tsp from the jar
200 g Quark
50 g 0% fat natural Greek yogurt
1 teaspoons artificial sweetener
2 teaspoons (level) Icing Sugar
3 biscuit(s) Low fat digestive biscuit(s)
Instructions
Place rhubarb into a small pan with the stem ginger, sweetener and 1 tbsp water. Gently heat for 5-8 minutes, stirring occasionally until the rhubarb is tender and coooked. Set aside.
Meanwhile, in a large bowl, beat the Quark and Greek yogurt with the icing sugar until smooth and combined.
Crush the biscuits and divide between 2 x 250ml serving glasses. Spoon over the Quark mixture and top with the rhubarb and its juices. Serve immediately, or chill for up to 4 hours.