Stewed rhubarb and ginger with skyr

Name: Stewed rhubarb and ginger with skyr
Total time: 20 min
Cuisine: British
Ingredients: 500g rhubarb, trimmed and cut into 3 cm pieces; 1 tbsp fresh root ginger, grated; 3 tbsp erythritol; 3 tbsp water; 1 orange, zested; 1 tsp vanilla extract; 500g skyr; 2 tbsp sunflower seeds

Tangy rhubarb stewed with fresh ginger and sweetened lightly with erythritol, spooned over thick skyr.

Time20 min
LevelEasy
Costabout £0.90 a head

4 servings

Ingredients

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500 grhubarbtrimmed and cut into 3 cm pieces
1 tbspfresh root gingergrated
3 tbsperythritol
3 tbspwater
1orangezested
1 tspvanilla extract
500 gskyr
2 tbspsunflower seeds

Method

1
Put the rhubarb, ginger, erythritol, water and orange zest in a saucepan.
2
Cover and cook over a low heat for 8 to 10 minutes, stirring once or twice, until the rhubarb is soft but still holds its shape.
9 min
3
Stir in the vanilla and taste. Add a little more erythritol if you like it sweeter.
4
Leave to cool for 10 minutes, or chill if you prefer it cold.
5
Spoon the skyr into four bowls, top with the rhubarb and scatter over the sunflower seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.