Sugar free rhubarb and ginger fool

    1 hour 20 min

    Stewed rhubarb, spiced and combined with yoghurt, makes a delicious and healthy dessert that's great anytime of year.

    6 people made this

    Serves: 6 

    • 450g rhubarb, thickly chopped
    • 50ml fresh orange juice
    • 1 cinnamon stick, or 1 teaspoon ground cinnamon
    • 25g Total Sweet® xylitol natural sugar alternative
    • 3 lumps chopped stem ginger
    • 150g fat free Greek yoghurt
    • mint sprigs to garnish

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Place the rhubarb, orange juice, cinnamon stick and Total Sweet® into a pan. Cover and cook gently until tender, about 10 minutes.
    2. Remove lid and cook for a further 5 minutes or so to allow the liquid to evaporate.
    3. Discard the cinnamon stick if used, stir in the chopped ginger, and allow to cool.
    4. Fold in the yoghurt and then spoon into six glasses. Chill before serving. Decorate each glass with a mint sprig.

    See it on my blog

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