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6Ingredients
35Minutes
1280Calories
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Ingredients
US|METRIC
2 SERVINGS
- 600 grams rhubarb (forced, washed, trimmed and roughly chopped)
- 4 large eggs
- 200 grams butter (diced)
- 4 tsp. cornflour
- 175 grams caster sugar
- grenadine (splash of, optional)
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Directions
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NutritionView More
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1280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1280Calories from Fat820 |
% DAILY VALUE |
Total Fat91g140% |
Saturated Fat54g270% |
Trans Fat |
Cholesterol640mg213% |
Sodium730mg30% |
Potassium1040mg30% |
Protein17g |
Calories from Fat820 |
% DAILY VALUE |
Total Carbohydrate107g36% |
Dietary Fiber6g24% |
Sugars90g |
Vitamin A70% |
Vitamin C40% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Prita D. 8 years ago
Delicious!! Will definitely make this again.
I adapted the recipe as I made it from some poached rhubarb I had left over in the freezer. I added raw frozen redcurrants and stewed both together.
I liquidised them in the pan with some water, then strained through a fine sieve. I reserved the juice and made this into a rhubarb & redcurrant syrup (for cocktails!) and I strained the leftover purée through a larger sieve to remove the redcurrant seeds and any coarse rhubarb fibres. It is this lovely pink purée I used in this recipe.
I only used 250ml of about 500ml of the rhubarb/redcurrant purée and didn't add any extra fluid (other than a splash of grenadine to make it pinker) it turned out lovely!! 2.5 jars worth!
I used the leftover 250ml purée to make a granita and intend to use the redcurrant seeds & pulp to make a brittle with some sesame seeds...no waste.