VERY HEALTHY OATMEAL, RHUBARB, ORANGE AND GINGER PUDDING
Spotting the Rhubarb patch in the garden whilst 'watering' the dog this morning I decided upon a unusual variant of a breakfast I make several times a week. I was especially hungry this morning but didn't want to bump up the calories as I've been pigging out on fruit scones much more than I should have for the last few days so I wanted to make it as big as possible, but harmlessly. I've also been making soda bread recently so ideas kind of gelled together. This was a really special sweet treat which just happened to fill the role of being a healthy breakfast that filled me up nicely, and kids young and old will adore it. I'm definitely doing it again. I called it a pudding because it really was like eating a delicious dessert pudding, but for breakfast!! - plus this would also be particularly nice set cold and firm and served with ice-cream or nonfat sweetened Greek-Style Yogurt (or cream?!). I imagine it would be miles better made with buttermilk but I didn't want to open any fresh cartons so I used dried milk as I don't keep or use fresh milk. This is very low in fat and calories (about 300 - 350 with quantities as listed using all the low fat and low sugar options) and is incredibly good for you as it contains lots of calcium, riboflavin, Vitamin C, minerals and a whole host of other good stuff. The fact that it tastes absolutely wonderful is a superb bonus! I expect it would re-size very easily although you might want to adjust sweetness if you did - but that's a personal taste thing anyway!
Provided by Ethan UK
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add enough Boiling water (not much!) to soften to a thick paste.
- Measure the Oatmeal into pan. ('Porridge Oats' here in the UK). Personally I find 'quick oats' a real disappointment as I like the texture of the rolled oats, but if you must -- :).
- Add ground ginger, vanilla flavouring (and caraway seeds if using them).
- Add dried milk if using it - or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of liquids.
- Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the orange juice.
- Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached, stirring occasionally.
- Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3 minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of water and thicken the mixture. I just added it because I like a chewier texture and the 'seriously good for you, wholesome' flavour, but absolutely a matter of personal taste!
- Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons Splenda or sugar. Canned rhubarb is fine - probably better actually. I can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit.
- Add the Cream of Tartar and gently stir it in well.
- Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately.
- Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as necessary then pour into serving bowl.
- Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top. (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
- SERVE AND DEVOUR!
- A passing thought about a slight oversight of mine -- I weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess - but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubarb became after cooking.
- VARIATIONS:.
- A couple of delicious ideas that I've not tried yet but probably will --.
- A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more sweetness, baking in a medium oven for 1/2 to 3/4 hour or so. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what's in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt.
- Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as before with toasted oats, candied ginger or whatever.
- With acknowledgments to Toni Gifford's excellent Ginger Peach Oatmeal #112474 which I spotted the other day which must have been there at the back of my mind for the idea about peaches!
- Just ideas running wild through my head!
- Do enjoy eating, and maybe playing with this recipe! :).
Nutrition Facts : Calories 342.7, Fat 4.3, SaturatedFat 0.8, Cholesterol 2.1, Sodium 711.6, Carbohydrate 63.4, Fiber 9.7, Sugar 16.1, Protein 15.2
RHUBARB STEAMED PUDDING
A delicious classic.
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h55m
Number Of Ingredients 7
Steps:
- Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
- Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
- Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
- Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.
Nutrition Facts : Calories 416 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.34 milligram of sodium
RHUBARB PUDDING
This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
Provided by fclbruss
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix ingredients in large bowl.
- Pour into an ungreased 9x9 cake pan.
- Bake for 1 hour or until golden brown.
- Allow to cool and may be served warm.
- Garnish with milk and sprinkled sugar.
- Enjoy!
- To make a 9x13 pan double recipe.
RHUBARB AND GINGER BRIOCHE BREAD PUDDING
Provided by Tamasin Day-Lewis
Categories Milk/Cream Dairy Fruit Dessert Bake Vegetarian Mother's Day Spring Rhubarb Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For rhubarb:
- Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
- For pudding:
- Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
- Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
- Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
- Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
- Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.
LEMON & RHUBARB RICE PUDDING
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Nutrition Facts : Calories 358 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
RHUBARB BREAD
Great way to use summer rhubarb.
Provided by Karla Sonnenberg
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
- Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
- Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g
OATMEAL RHUBARB CRUMBLE
A tasty alternative 'crumble' dish - equally good with apples, gooseberries, plums or pears.
Provided by philipallan
Time 35m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.
- Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.
- Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.
RHUBARB AND GINGER COOKIES
Two types of cookies using the same base 'dough'. They're both flavorsome, nutty and crunchy! Sure to please any taste buds.
Provided by TalesoftheKitchen
Categories Dessert
Time 55m
Yield 16-18 cookies, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
- After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
- Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
- Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
- Once ready, remove the cookies from the oven and allow them to cool on a rack.
- With the leftover dough you can make a second type of cookies.
- Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
- These cookies are not very sweet, but they're very flavorsome, nutty and crunchy!
- Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.
Nutrition Facts : Calories 200.7, Fat 6.2, SaturatedFat 1.9, Sodium 88.7, Carbohydrate 34, Fiber 2.2, Sugar 9.7, Protein 3.7
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
- Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
- Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
RHUBARB OAT DESSERT
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.
Nutrition Facts : Calories 440 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
RHUBARB OATMEAL MUFFINS
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
Nutrition Facts :
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