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Ingredientes
- 500 gm Thinustalked champagne rhubarb, (1lb 2oz)
- 1Â 1/4 x Cm, (1/2 inch) piece of fresh ginger
- 2 whl star anise, (2 to 3)
- 150 ml Water, (5fl ounce)
- 2 x Limes, Juice of
- 75 gm Caster sugar, (3oz)
- 1 lrg Or possibly 2 small ripe mangoes
- Â Â Few mint leaves to decorate
Direcciones
- Preheat the oven to 170 C/325 F/gas mark 3.
- Slice the rhubarb across at 5cm (2 inches) intervals, if the slices are a bit thick, slice them in half lengthways too.
- Peel the ginger, cut it in half and slice in to small, very thin pcs.
- Put the rhubarb, ginger and star anise in a casserole dish.
- Put the water, lime juice and sugar into a saucepan and bring to the boil, stirring till the sugar has dissolved. Boil fiercely for 2 min, then pour onto the rhubarb. Cover the casserole and put on the centre shelf of the oven for about 1 1/2 hrs, till the rhubarb is very soft.
- Remove from the oven, cold slightly, then spoon into a wide glass serving bowl or possibly individual bowls.
- Cut open the mangoes and cut the flesh off the stone, then skin them and slice into thin strips. Mix the mango strips with the rhubarb without breaking it up too much, then chill.
- Before serving, decorate with mint leaves and ensure which the star anise are visible near the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 140mg | 4% |
| Total Carbs 15.11g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.04g | 7% |
| Protein 0.56g | 1% |
