Poached Rhubarb with Ginger

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Poached rhubarb with ginger – a lovely sweet treat.

The rhubarb is poached in orange juice with honey, vanilla and ginger. Such a quick, low fat, scrumptious thing.

I serve this with my pancakes at breakfast or as a pudding with frozen yoghurt.

This makes 8 servings

Macros per serving:

Calories 130, Fat 1.2g, Carbs 30g, Fiber 1.3g and Protein 1.9g

Macros per 100g:

Calories 94.54, Fat 0.87g, Carbs 21.89g, Fiber 0.95g and Protein 1.39g


  • 750g Washed Rhubarb
  • 6 Tbsp Runny Honey
  • 6 Tbsp Orange Juice
  • 3 Tsp Vanilla Bean Paste
  • 200g Glace Ginger

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Large Pan
  • Spatula
  • Scales / Measuring Spoons
  • Pop the honey in your pan over a medium heat

  • Add you orange juice and stir until it melts

  • Chop your rhubarb into 1cm pieces

  • Add to pan and then add vanilla, stir in well

  • Add your ginger and stir in well

  • Cook for 4 minutes until softened but not mush

  • Serve and enjoy


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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